Almond Croissant Muffins

| ALMOND CROISSANT MUFFINS |

A little while back I made an Almond Croissant Protein Cookie and you guys went absolutely nuts for it on instagram so I wanted to double down on the flavour and bring you a new recipe I think you'll love just as much! 

These muffins are low calorie, low fat, and have 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. I hope you love 'em!

Recipe Tip

If you don't have fava protein powder you can try a pea protein like my favourite Smooth Vanilla from Nuzest, but keep in mind I haven't tried this! My recommendation would be to use 1/3 cup vanilla protein and add in a few additional tbsp of all purpose flour. I suggest this because the fava flour is pretty dense and would act slightly differently in the baking process. Let me know if you try this!

 

Recipe makes 9 muffins 

Macros per muffin:

141 cals - 5g fat - 17g carbs - 7g protein 

 

Ingredients:

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

1 tsp baking powder

1/2 tsp salt 

1/2 cup sliced almonds

1 heaping tbsp organic icing sugar

 

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.

 

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!

 

Apple Fritter Muffins from the Top 100 High Protein Vegan Recipes Ebook.