almond croissant muffins

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 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 one of my favourites like the Smooth Vanilla from Nuzest or Vanilla Ice Cream Protein from Vedge Nutrition (discount code: EVANNRYAN) 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!

 

Other Healthy Muffin Recipes You Might Like:

Apple Fritter Muffins

Apple Walnut Muffins

Raspberry Molasses Muffins  

 

 

Almond Croissant Muffins

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 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

 

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.

 

Please note:

All calories and macros have been calculated to the best if my ability but may vary slightly. 

 

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