Step 1

Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners and spray the liners lightly with nonstick cooking spray.

Step 2

Whisk the almond flour, all-purpose flour, protein powder, baking powder, salt, baking soda and cardamom, if using, in a medium bowl until combined. Set aside.

Step 3

Whisk the almond butter, brown sugar, yogurt and almond milk in a large bowl until smooth and well combined. Add the eggs and whisk until just combined. Fold in the dry ingredients until just combined, then gently fold in the raspberries with a rubber spatula. Spoon the batter evenly into the paper liners. Top each with 1 tablespoon sliced almonds.

Step 4

Bake until the muffins are golden brown at the edges and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days.