Preheat oven to 350.
In a large mixing bowl (or stand mixer/food processor), whisk eggs, maple syrup, oil, anilla, lemon juice, and Greek yogurt until they are all well combined.
Fold in almond flour and baking powder and mix well again until a smooth and thick batter is formed.
**Option to add in raspberries to the batter here, or add them individually once the batter is in the muffin tin.
Grease a muffin tin with nonstick spray or with muffin liners. Use an ice cream scooper to evenly distribute batter into each vessel. If you have not added the raspberries, add them individually to each muffin now. Use a spoon to mix them in. Shake the muffin tin to even out the batter.
Bake for 25 - 30 minutes until the edges are browned and the batter is cooked through the middle.
Let cool and enjoy!