These luscious Greek yogurt honey muffins are a dream come true for the taste buds. With a surprisingly moist and airy texture, and browned tops, they promise a delightful bite every time.

Ingredients

1 ½ cups almond flour
1 cup plain Greek yogurt, divided
1/2 cup monkfruit sweetener
1/4 cup extra virgin olive oil
2 large eggs
2 Tbsp sugar-free honey substitute
1 Tbsp psyllium huskpowder
2 tsp baking powder
Pinch of salt

Yields: 10 muffins
Per serving* (per muffin):
Calories: 187
Net carbs: 4
Protein (grams): 7
Fat (grams): 16

Prep time: 10 min
Cook time: 35 min
Total time: 55 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 375°F (190°C).

In a large mixing bowl, mix combine the almond flour, monkfruit sweetener, psyllium husk powder, baking powder, and a pinch of salt.

In a separate, smaller bowl, whisk together 1/2 cup of Greek yogurt, extra virgin olive oil, and the eggs.

NOTE: Plain Greek yogurts generally have lower carbs, but this can vary between brands. In this recipe, I opted for IOGO plain Greek yogurt which has 4 net carbs for every 3/4 cup.

Add the wet ingredient blend to the dry mixture, and stir until they are well combined.

Pour the batter into paper or silicone lined muffin tins, ensuring an even distribution across 10 molds.

In another small bowl, whisk together the leftover Greek yogurt and the honey substitute.

Spoon the yogurt-honey mixture over each muffin, ensuring an even spread.

With a long toothpick or skewer, gently swirl the yogurt-honey topping into the batter, but avoid a full mix.

Place the muffin tray in the oven and bake for 30-35 min, until the muffin tops take on a rich caramelized hue.

Once baked, remove the muffins from the oven. Allow them to cool in the tray for about 10 min.

Enjoy these scrumptious Greek yogurt honey muffins, and be sure to refrigerate any leftovers.