These raspberry muffins made with Greek yogurt and almond flour are a delicious and healthier alternative. The tartness of the raspberries pairs well with the moistness of the muffins. We've added our Fiberus powder to ours to add additional fiber. Enjoy!

Ingredients

2 cups almond flour

2 scoops Morphus Fiberus

1 tablespoon baking powder

4 tablespoons unsalted butter, melted

2 large eggs

1/2 cup plain Greek yogurt

1 1/2 cups fresh raspberries

Instructions

1. Preheat the oven to 375°F (190°C) and line a 12-hole muffin tin with paper liners.
2. In a large mixing bowl, whisk together the almond flour, Fiberus powder, and baking powder.
3. In a separate medium mixing bowl, beat the melted butter, eggs, and Greek yogurt until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the raspberries.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.