Almond Croissant Banana Muffins (vegan)

0 Preheat oven to 350 degrees. Line a muffin pan. Set aside.
1 Make the frangipane filling by adding all the ingredients into a medium mixing bowl. Stir with a spatula until well combined. It will be like a thick, smooth paste. 
2 In a large bowl, make the flax egg by combining the ground flaxseed and water. Stir and set aside for 5 minutes to thicken. 
3 In a medium bowl, add the flour, cinnamon, baking soda, baking powder, and salt. Whisk to combine. 
4 In the large bowl with the flax egg, add the bananas and mash them until smooth. Add the oil, sugar, milk, vanilla, and apple cider vinegar. Whisk until well combined. 
5 Slowly add the dry ingredients (1/3 of the dry at a time) to the wet and stir with a spatula until just combined and you don’t see anymore flour streaks in the batter. Don’t overmix because you don’t want a tough banana bread. 
6 Start to layer your batter, frangipane, batter and frangipane. Fill each muffin tin with 1.5 Tbsp of batter. I filled about 11 cups. Then take about a heaping 1 tsp of frangipane and place on top of the batter filled cups. Place another 1.5 Tbsp of banana muffin batter on top of the frangipane. Place another 1.5-2 tsp of frangipane on top, evenly spreading it over the top (it doesn’t have to be perfect). Sprinkle sliced almonds on top. 
7 Bake for 25-28 muffins, or until a toothpick inserted in the center comes out clean. These are big muffins! If yours are a little smaller, bake for less time. Let it cool in the pan for 5 minutes. Transfer to a wire rack to cool completely. Sprinkle powdered sugar on top. Enjoy! 
8 Store leftovers in an airtight container. The tops will lose their crisp when stored but it will still be delicious!