Preheat your oven to 350°F (175°C).

Grease a muffin tin with non-stick spray or line it with muffin liners.

In a large bowl, whisk together the rolled oats, almond flour, protein powder, baking powder, baking soda, and salt.

In another bowl, mix the Greek yogurt, honey, eggs, and vanilla extract until smooth.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

Fold in your choice of add-ins such as chocolate chips or berries.

Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.

Bake for 20 minutes or until a toothpick inserted comes out clean.

Let them cool in the pan for a few minutes before transferring to a wire rack.