Vegan Almond Croissant Muffins

Moist, fluffy and taste like an almond croissant! You will not regret trying these vegan almond croissant muffins.

Ingredients:

Frangipane

3/4 cup ground almonds

1/2 can plant based condensed milk (1/2 cup)

1/2 tsp almond extract

Muffin Mixture

1/2 can plant based condensed milk (1/2 cup)

1/4 cup sugar

1/2 cup coconut yoghurt

1/2 cup plain oil

2 tbsp plant milk

2 tsp vanilla extract

1 1/2 cup flour

1 1/4 cup ground almonds

2 1/2 tsp baking powder

pinch of sea salt

Other Ingredients

Sliced almonds for topping

Icing sugar for dusting

Method

Preheat the oven to 180°C. Mix the frangipane ingredients until a paste forms and set aside. Combine the wet ingredients for the muffin mixture in a bowl. In a separate bowl, mix the dry muffin mixture ingredients. Add the dry mix to the wet mix and stir until just combined.

Fill each lined muffin mould halfway with muffin mix. Add 1 tbsp of frangipane to each, then top with a heaped spoon of remaining muffin mix. This recipe makes exactly 12 muffins. Sprinkle sliced almonds on top and bake for 25–27 minutes, until golden and a knife comes out clean.

Once cooled, remove muffins from the tray and sift icing sugar over the top. ENJOY!