1¼ cups superfine almond flour 

⅔ cup bread flour  

2 scoops Clean Simple Eats simply vanilla protein powder (about ⅔ cup) 

1 tsp. baking powder 

¼ tsp. Fresh Thyme baking soda 

¼ tsp. Fresh Thyme fine sea salt 

2 Fresh Thyme large eggs, beaten 

⅔ cup Fresh Thyme granulated unrefined organic cane sugar   

1 (4.4 oz.) container Icelandic Provisions extra creamy lemon yogurt  

¼ cup Fresh Thyme unsalted butter, melted  

1 Tbsp. Meyer lemon zest 

¼ cup Meyer lemon juice 

Sliced almonds, for topping

1. Preheat oven to 350°F. Line 14 (2¾ inch) muffin cups with parchment baking cups;* set aside. 
2. In a medium bowl, whisk together almond flour, bread flour, protein powder, baking powder, baking soda and salt; set aside. 
3. In a large bowl, whisk together eggs, sugar, yogurt, melted butter, and lemon zest and juice until well combined. 
4. Add egg mixture to flour mixture. Gently stir just until moistened (batter should be lumpy). 
5. Spoon batter into prepared muffin cups, filling each about three-fourths full (about ¼ cup each). Top with sliced almonds. Bake for 15 to 17 minutes or until a toothpick inserted near centers comes out clean. 
6. Cool muffins in muffin cups for 3 minutes. Remove and cool on a wire rack. 

*To make your own muffin cups, cut 14 (4½ inch) squares of parchment paper. Fold each piece in half. Then fold each in half again to form a 2¼-inch square. Unfold; cut a 1½-inch slit along each crease. Position each paper over a muffin cup and push down, allowing the edges to fold over each other. Fill with muffin batter.  

Each serving contains: 180 calories, 9 g fat, 2.5 g saturated fat, 0 g trans fat, 40 mg cholesterol, 140 mg sodium, 18 g carbohydrates, 2 g fiber, 11 g sugar, 7 g protein. Daily values: 0% vitamin D, 6% calcium, 6% iron, 2% potassium.