Croissant-level cravings with muffin-level effort
These almond croissant muffins are basically the lovechild of an almond croissant and a muffin. They’re for anyone who wants to satisfy that almond-croissant craving without turning it into an entire weekend project. Because as good as a proper croissant is, laminating dough at home isn’t always on the agenda. A muffin tin, on the other hand, anyone can get behind.
Organic Harvest Pumpkin Seed Protein Powder gives the recipe another food reason to be in your oven. With Organic Harvest Pumpkin Seed Powder folded into the batter, it surely is a more protein-packed take on the almond croissant, made for breakfast, afternoon coffee, or whenever the craving hits.
Ingredients
Dry Ingredients
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1 cup all-purpose flour
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1 1/2 tsp baking powder
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1/4 tsp salt
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1/3 cup granulated sugar
Wet Ingredients
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3/4 cup almond milk
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1/4 cup apple sauce
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1 tsp vanilla extract
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1/2 tsp almond extract
Almond Topping
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1/3 cup almond flour
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2 tbsp maple syrup
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1 tbsp almond milk
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1/2 tsp almond extract
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Pinch of salt
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Sliced almonds
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Powdered sugar dusting
Instructions
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Preheat oven to 350°F and line a muffin tin.
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In a large bowl, whisk together flour, Organic Harvest Pumpkin Seed Protein Powder, baking powder, salt, and sugar.
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Add almond milk, apples auce, vanilla, and almond extract. Mix until just combined.
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Divide batter evenly between 9 muffin cups.
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In a small bowl, mix almond flour, maple syrup, almond milk, almond extract, and salt to form a soft almond paste.
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Spoon a small amount over each muffin and gently spread.
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Top generously with sliced almonds.
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Bake for 18-20 minutes, or until lightly golden and a toothpick comes out clean.
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Cool completely and dust with powdered sugar before serving.
