Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.

In a large bowl, whisk together eggs, Greek yogurt, maple syrup, melted butter, and vanilla extract until well combined. Stir in baking powder and salt.

Add the oat flour and almond flour to the wet ingredients and stir until just combined. Do not overmix.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Tap the muffin tin gently on the counter to remove air bubbles.

In a small bowl, mix together the softened cream cheese and granulated sugar until smooth. Dollop about 1.5 teaspoons of the cream cheese mixture into the center of each muffin, pressing down slightly into the batter.

Spoon about 1 teaspoon of raspberry preserves on top of the cream cheese filling in each muffin.

Bake for 12-15 minutes, or until a toothpick inserted into the muffin cake part (avoiding the filling) comes out clean.

Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!