Blueberry Breakfast Muffins

Directions

1. 1
   Preheat oven to 375 degrees and spray a cup muffin tin with cooking spray
2. 2
   Combine almond flour, oat flour, baking power and salt in a medium-size missing bowl and set aside
3. 3
   Place Greek yogurt, apple (cored and sliced), almond milk, eggs, banana, agave into a blender
4. 4
   Blend the mixture on high for 20 seconds or until smooth
5. 5
   Pour the mixture into the bowl with dry ingredients and stir
6. 6
   Gently fold in blueberries
7. 7
   Evenly divide the mixture into prepared muffin tin
8. 8
   Bake for 30 mins or until light golden brown
9. 9
   Carefully remove from the oven and let cool in muffin tin for about 5 minutes