Instructions

Step 1: Preheat oven to 350°F. Place liners in a 6-cup muffin tin.

Step 2: In a large bowl, combine eggs, Greek yogurt, melted butter, and vanilla. Whisk to combine.

Step 3: Add the self-rising almond flour and then vanilla protein powder. Mix until smooth.

Step 4: Fill the muffin liners with the batter. You can get close enough to the top as these won’t rise as much as regular muffins.

Step 5: Place the berries on top of each muffin

Step 6: Work the berries in a tiny bit with a spoon. Placing them here ensures they don’t sink all the way to the bottom of the muffin when baking.

Step 7: Bake for 17 minutes until a toothpick comes out clean.

Step 8: Let them cool for 15 minutes or so before popping them out of the silicone molds, and enjoy!