Description

An elegant and artisan round twist on a classic breakfast staple featuring a rich velvety banana and oat flour muffin foundation filled with a rich pillowy almond paste core and crowned with a thick layer of toasted sliced almonds and powdered sugar.

Ingredients

Scale

3 ripe bananas

2 large eggs

1/3 cup avocado oil

1/3 cup maple syrup

1 tsp vanilla extract

1/2 tsp almond extract

1 3/4 cups oat flour

1 tsp baking soda

1/4 tsp salt

1 cup almond flour

1 large egg

2 tbsp sugar

1 tsp almond extract

1/2 cup sliced almonds

2 tbsp powdered sugar

Instructions

Preheat oven to 350°F (175°C) and line a standard 12-cup muffin pan with paper baking cups.

Whisk the thoroughly mashed ripe bananas eggs avocado oil maple syrup vanilla and almond extract together until smooth.

Stir in the oat flour baking soda and salt with a rubber spatula just until combined without overmixing.

Mix the super-fine almond flour one egg sugar and one teaspoon of almond extract in a separate bowl until smooth.

Fill each cup halfway with banana batter drop a spoonful of almond filling into the center and cover with remaining batter.

Sprinkle the tops generously with raw sliced almond flakes pressing gently to adhere them to the surface.

Bake for 18 to 22 minutes until golden cool completely on a wire rack and dust with powdered sugar.

Notes

Ensuring your baking ingredients are at room temperature is the secret to a professional grade smooth emulsion for these muffins.

Wholesome oat flour and medium chain monounsaturated fats inside avocado oil provide a robust architectural moisture barrier shield.

This traditional morning multi-layered breakfast pastry contains no pork elements and no alcohol drops for perfect family comfort.

Prep Time: ~ 15 mins
Cook Time: ~ 20 mins
Category: Breakfast
Method: Layered Baking
Cuisine: French Fusion Pastry Heritage

Nutrition

Serving Size: 1 clean standard individual baked muffin representing one-twelfth of the entire batch
Calories: ~ 240 kcal
Sugar: ~ 14 g
Sodium: ~ 95 mg
Fat: ~ 11 g
Saturated Fat: ~ 1.5 g
Unsaturated Fat: ~ 9.5 g
Trans Fat: ~ 0 g
Carbohydrates: ~ 29 g
Fiber: ~ 4 g
Protein: ~6 g
Cholesterol: ~ 45 mg

Keywords: Delicious Almond Croissant Banana Muffins, Frangipane Almond Filling, Stunning Pastry Recipes, Breakfast Pastries, Ripe Banana Muffin Cakes, New York Recipe