Get Ready: Preheat your oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners. For easy release, give the inside of each liner a light spray with cooking spray.
Combine Dry Ingredients: In a large bowl, whisk together the almond flour, baking soda, salt, and the first ½ cup of sugar-free sweetener.
Mix Wet Ingredients: Add the beaten eggs, Greek yogurt, and vanilla extract to the dry mixture. Stir everything gently until just combined. Be careful not to overmix!
Fill Muffin Cups: Evenly scoop the batter into the prepared muffin cups. A 4-tablespoon cookie scoop works perfectly for this.
Bake to Perfection: Pop the muffins into the preheated oven and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden. Let them cool completely before moving on to the topping.
Prepare Topping: While the muffins cool, mix the remaining ½ cup of sugar-free sweetener with the ground cinnamon in a small bowl. In another small bowl, melt the butter.
Dip and Enjoy: Once cooled, gently dip the tops of each muffin into the melted butter, then immediately roll or dip them into the cinnamon-sweetener mixture. Serve these delicious, healthy muffins and enjoy!