Preheat your oven to 180°C (350°F) so it’s fully heated before baking, and line a muffin tray with paper liners or lightly grease each cavity with oil or butter to prevent sticking and make removal easier later.

In a large mixing bowl, add the Greek yogurt, eggs, and vanilla extract. Whisk or stir them together until the mixture is completely smooth, creamy, and evenly blended with no streaks of egg visible. This step builds the base texture of your muffins.

Add the sweetener, protein powder, almond flour, cinnamon, baking powder, and a pinch of salt into the same bowl. Make sure to sprinkle the dry ingredients evenly over the wet mixture to help them combine more smoothly.

Gently stir everything together using a spatula or spoon until a thick, smooth batter forms. Mix just until combined—avoid overmixing, as this can make the muffins dense instead of soft and fluffy.

Check the consistency of the batter. If it feels too thick or stiff to scoop easily, add 1–2 tablespoons of milk and mix lightly until it loosens slightly while still holding structure.

Using a spoon or scoop, divide the batter evenly among the muffin cups, filling each about 3/4 full. This allows enough space for the muffins to rise without overflowing.

Place the muffin tray into the preheated oven and bake for 18–22 minutes. The tops should become lightly golden, and a toothpick inserted into the center should come out clean or with just a few moist crumbs. Avoid overbaking to keep them soft.

Remove the tray from the oven and let the muffins rest in the tray for about 5–10 minutes. This helps them set properly and makes them easier to remove without breaking.

Carefully transfer the muffins to a cooling rack or plate and allow them to cool completely. This step improves the final texture, making them more tender and less fragile.

Serve once cooled or slightly warm for the best flavor, or store them in an airtight container for later use.