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