Banana Almond Croissant Muffins
Soft banana muffins are stuffed with frangipane filling (the delicious filling used in the famous French bakery style almond croissants), then topped with plenty of almonds and a dusting of powdered sugar. These banana almond croissant muffins are an absolute treat and a great way to start your day. The muffins are made with greek yogurt which not only adds added nutrition and protein, but also contributes to the soft, moist texture of the muffins. Add these muffins to your next brunch or freeze them for your breakfast for the week ahead.
Have you ever woke up with an idea in your head in the middle of the night? The type of idea where you were just so excited to do that said idea, but it was only 2 in the morning…and your bed was still calling your name. Well, my middle of the night idea was these muffins and these days with a little one under one-year-old my sleep is not plentiful, so I knew I should go back to bed rather than make the muffins.
The next day, though, these muffins were on my to do list along with a BLT with homemade sourdough bread and some of the fresh produce from our garden. While my sourdough bread cooled, I got to work on making these muffins. Side note, who else cannot wait to slice into warm, fresh out of the oven bread? Waiting an hour to slice into fresh bread is sooo hard! I’ve sliced into bread fresh out of the oven and the texture is drastically affected, so waiting to slice into the bread is definitely important, but still… .
I digress. These muffins, as I try to make all of my muffin recipes, came together in just a few minutes, and took roughly 20 minutes to bake. And wow! I cannot express just how much I love these banana almond croissant muffins. The muffins are incredibly soft, which contrasts well with the crunchy almonds on top. The flavors of the banana with the smooth and luxurioiusly creamy almond croissant filling, and light dusting of powdered sugar is an absolute winner of a flavor combination. Okay, enough yapping, let’s get into the details.
Here’s what you will love about these Banana Almond Croissant Muffins
- These muffins taste like a muffin you would find at a fancy bakery. The flavor combination as well as the contrast in textures from the soft muffin and crunchy almonds, is just divine.
- These muffins take only a few minutes to mix together and roughly 20 minutes to bake.
- You can freeze these banana almond croissant muffins for your week ahead. They freeze great!
- If you are looking for a delicious muffin to serve at a brunch or get together, these muffins will not disappoint.
- Of course, these muffins make a great use for your bananas sitting on the counter that needed to be used up yesterday. Because we all have those bananas around our house :). So if you’re looking for a different recipe other than banana bread, try these!
Storage
These muffins can be stored in the fridge for 1 week or in the freezer for up to 3 months, so you can prep them in advance.
These banana almond croissant muffins will also stay fresh, covered in an airtight container, a few days at room temperature.
Frequently Asked Questions
How do I make my own muffin liners?
Cut 12 pieces of parchment paper that measure 5×5 inches. Place a piece of parchment paper on the bottom of a glass, then use your hands to press the parchment paper along the sides of the glass. This will create the shape of the liner. Place the liners in the muffin tin. It’s okay if they don’t fit perfectly. The muffin batter will hold the muffin liner in the muffin tin, once added.
Can I use dairy free milk?
You can use your favorite dairy or dairy free milk for this recipe.
Can I use gluten free flour?
Yes, you can use a gluten free all-purpose blend flour in this recipe in a one to one ratio. I recommend using Bob’s Red Mill or King Arthur’s gluten free all-purpose blend.
Here are some of my favorite muffin recipes
- Jumbo Blueberry Muffins
- Blueberry Streusel Muffins
- Banana Chocolate Chip Muffins
- Almond Croissant Muffins
Let me know what you thought!
If you make these Banana Almond Croissant Muffins, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations.
SOCIAL
Make sure you follow me on facebook, youtube, or instagram to stay up to date on all of my latest baking creations and some fun behind the scenes.
Print
Banana Almond Croissant Muffins
- Total Time: 30 minutes
- Yield: 12 1x
Description
Soft banana muffins are stuffed with frangipane filling (the delicious filling used in the famous French bakery style almond croissants), then topped with plenty of almonds and a dusting of powdered sugar. These banana almond croissant muffins are an absolute treat and a great way to start your day. The muffins are made with greek yogurt which not only adds added nutrition and protein, but also contributes to the soft, moist texture of the muffins. Add these muffins to your next brunch or freeze them for your breakfast for the week ahead.
Ingredients
Frangipane filling
- 4 tablespoons unsalted butter, softened
- 1/3 cup granulated sugar
- 1/2 cup almond flour
- 1 large egg
- 1 teaspoon almond extract
Muffins
- 1 cup mashed bananas (roughly 2 large bananas, mashed)
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 large egg
- 1/3 cup Greek yogurt
- 1/2 cup milk
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
Almond Topping
- Sliced almonds
After Baking
- Powdered sugar
Instructions
1. Preheat oven to 375F. Line a 12 count muffin tin with muffin liners. Alternatively, you can make your own. See note at bottom for how to make your own.
2. In the bowl of your stand mixer, fitted with the paddle attachment, or using a large mixing bowl and handheld mixer, add all ingredients for the Frangipane filling and mix until smooth and creamy.
3. In a large bowl, add bananas. Using a potato masher or fork, mash bananas. Add melted butter, sugar, egg, Greek yogurt, milk, almond and vanilla extract. Whisk to combine. Add in the sifted flour, baking soda, baking powder and salt. Whisk just until combined.
4. Scoop the batter, filling the prepared muffin tins, halfway full. Using a spoon or very small cookie scoop, evenly divide the Frangipane filling on top of the muffin batter. Finally, evenly divide the remaining muffin batter over top of the Frangipane filling.
5. Top the muffins with a generous handful of sliced almonds.
6. Bake in oven 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool 5 minutes in muffin tin, then transfer to a wire cooling rack.
8. Once ready to serve, sprinkle the tops of the muffins with powdered sugar.
Notes
- Storage – These muffins stay fresh covered at room temperature a few days, or in the refrigerator for up to 1 week. You may also freeze them for up to 3 months.
- Make your own muffin liners – Cut 12 pieces of parchment paper that measure 5×5 inches. Place a piece of parchment paper on the bottom of a glass, then use your hands to press the parchment paper along the sides of the glass. This will create the shape of the liner. Place the liners in the muffin tin. It’s okay if they don’t fit perfectly. The muffin batter will hold the muffin liner in the muffin tin, once added.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American
What would you suggest swapping the yogurt out with?
Hi Craig! You can use sour cream in place of the yogurt. I hope you enjoy these!
-Jolene
I made these for a friend who wasn’t feeling well. They were fantastic! And making the muffin liners absolutely sent these over the top….stunning presentation. My only issue was a few of the muffins “domed up” in the middle. They still tasted phenomenal though. Thanks for a wonderful recipe!
Jane,
What a sweet friend you are, making these for your friend! And what an honor for me that you chose to make my recipe! I am thrilled to hear that the muffins were enjoyed so much. Oh, and the muffin liners are a game changer! They’re so easy to make, yet really elevate the look of the muffins. Thank you so much for making my recipe 🙂
-Jolene