Almond Croissant Muffins
Evann RyanA little while back I created an "Almond Croissant Protein Cookie" recipe and you guys went absolutely nuts for it on instagram. Therefore I wanted to double down on the flavour and bring you an almond croissant muffins recipe I'm sure you'll love just as much!
Most importantly this protein muffin recipe is low calorie, low fat, and has a good amount of protein for a quick snack or afternoon sweet treat. I used fava bean protein which is nearly flavourless so the almond extract and almonds could shine.
Recipe Tips
In case you don't have fava protein powder, you can try any pea protein. One of my favourites is the Smooth Vanilla from Nuzest or Vanilla Ice Cream Protein from Vedge Nutrition (discount code: EVANNRYAN), however keep in mind that I haven't tried this! My recommendation for making this almond croissant muffins would be to use 1/3 cup vanilla protein and after that add in a few additional tbsp of all purpose flour. The reason for this suggestion is because the fava flour is pretty dense and would act slightly differently in the baking process. Let me know which one you try!
Almond Croissant Muffins
Recipe makes 9 muffins
Macros per muffin:
141 cals - 5g fat - 17g carbs - 7g protein
Ingredients you need to make almond croissant muffins:
- 2 tbsp flax meal
- 1 banana, preferably browned and spotty
- 1/2 cup plain vegan yogurt
- 1/4 cup maple syrup
- 1 tbsp almond extract
- 1/2 cup all purpose flour, can sub gluten free all purpose if needed
- 1/2 cup fava bean protein powder can sub vanilla protein powder if needed
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sliced almonds
- 1 heaping tbsp organic icing sugar
Almond Croissant Muffins Recipe
- Preheat the oven to 350 F and line a muffin tray with 9 liners. I like to use silicone, reusable liners.
- To a small bowl or ramekin add flax meal + 4 tbsp water, whisk, and set in the fridge to gel, 5-10 minutes.
- Add the banana to a large mixing bowl and mash well with a fork.
- Add to mashed banana: yogurt, almond extract, and gelled flax mixture.
- Fold wet ingredients together well.
- Sift in flour, fava protein powder, baking powder, and salt.
- Divide the batter across the 9 muffin liners.
- Divide the sliced almonds across the muffins.
- Bake for 18-22 minutes, or until lightly browning around the edges and round on top.
- Set aside to cool.
- Using a sifter add the icing sugar and gently tap the icing sugar coating over all the muffins.
- Remove from liners and place the muffins in a sealed container.
- I like to keep the muffins in a sealed container in the fridge for optimal freshness!
Muffins are best enjoyed within 3-4 days of baking.
Here Are Some Other Healthy Protein Muffin Recipes You Will Love
Want to improve your nutrition and embrace more plant-based eating in 2025? Join the High Protein Vegan Community! We're creating protein-packed, meal-prep-friendly dishes that are loaded with fiber and bursting with flavor!
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Please note:
All calories and macros have been calculated to the best if my ability but may vary slightly.
