Preheat your oven to 350°F. Line a standard sized muffin tin with cupcake liners (I used silicone)Combine all of the ingredients for the streusel topping and set aside.
In a large bowl, blend together the eggs and swerve until light & creamy with a hand mixer. Then blend in the Greek yogurt, vanilla extract, and almond extract.
Add in the remaining dry ingredients and mix until fully incorporated. Don’t over mix!
Fold in the raspberries. Divide the batter among your muffin cups. You will have extra batter - this makes 18 muffins so you will need to do a second batch! Fill them up about 3/4 full because they will fluff up a lot!
Divide the streusel topping evenly among the top all of the muffins.
Bake for 20-25 minutes and enjoy!
Servings 18
Serving Size 1 muffin
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.