Preheat the oven to 180°C (350°F) and prepare a standard muffin tin by lining it with parchment liners or lightly greasing each cup to prevent sticking and ensure easy removal after baking.

Crack the eggs into a large mixing bowl and whisk until smooth and slightly frothy, then add the Greek yogurt and olive oil and continue whisking until the mixture looks creamy, uniform, and well blended.

In a separate bowl, combine the oat flour, protein powder, baking powder, baking soda, salt, black pepper, garlic powder, and chopped herbs, stirring well so the leavening agents and seasonings are evenly distributed.

Gradually add the dry ingredients to the wet mixture, folding gently with a spatula just until no dry streaks remain, being careful not to overmix as this can make the muffins dense.

Add the shredded cheddar cheese and fold it in gently until evenly dispersed throughout the batter, stopping as soon as the cheese is incorporated to keep the texture light.

Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising without overflowing.

Place the muffin tin in the oven and bake until the muffins are set in the center and lightly golden on top, with a gentle spring-back when touched.

Remove the muffins from the oven and let them cool slightly in the tin before transferring to a rack or serving, allowing the structure to set while keeping them moist and tender.