Almond Croissant Muffins

Start by making the frangipane filling. Add the almond flour, sugar, melted vegan butter, oat milk, and almond extract to a large bowl and mix together until smooth.
Cover the bowl with plastic wrap and place it in the fridge to set while you make the muffin batter.

Preheat the oven to 350F and line a muffin pan with cupcake liners. It can also be a good idea to spray the top of your muffin pan if it is not a non-stick pan. Set aside for later.
Add the oat milk, cane sugar, olive oil, applesauce, brown sugar, and almond extract to a large mixing bowl and whisk together.
Next, add the dry ingredients to the mixing bowl. Start by adding the all-purpose flour, followed by the almond flour, baking powder, salt, and baking soda on top.
Then, use a whisk or spatula to GENTLY mix the batter just until all streaks of flour are gone. I highly recommend using a spatula for this step, as it helps incorporate any dry spots without overmixing the batter.

Remove the frangipane from the fridge and roll into 12 equally sized balls (about ½ Tablespoon each).
Next, fill each muffin liner ⅓ full with the cupcake batter.
Then, add a ball of the chilled almond frangipane to the center of each muffin and press it into the batter.
Top each frangipane ball with the remaining muffin batter until each is completely covered. The batter might look a little heaped in the center, but it will bake normally!
Sprinkle the sliced almonds onto the tops of each muffin.

Add the tray of muffins to the oven and bake for 20-22 minutes until cooked through.
Remove the muffins from the oven and immediately remove the muffins from the muffin tin. Then, place them onto a wire cooling rack. Do not let the muffins cool in the tin or they risk getting soggy on the bottom.
Once the muffins have cooled, dust them with powdered sugar. Then, serve & enjoy!

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