Directions

Preheat oven to 350°F. Line muffin pans with liners.
In a large bowl mix, eggs, sugar and oil. Then add the vanilla, vinegar/lemon juice, baking soda, and salt. Mix in greek yogurt then stir in 1 Scoop protein fruity cereal and flour using a wooden spoon or spatula. (Batter may be slightly lumpy.) Stir in fruity pebbles.
Scoop into liners, 2/3 full. Sprinkle each muffin with a bit of cereal for garnish.
Bake for about 15-22 minutes, until a toothpick comes out clean.
Cool slightly before eating. Store in an airtight container for up to 3 days or freeze for up to one month.