Gluten-Free Blueberry Muffins

• Ingredients 1 1/2 cups all-purpose flour 1/2 cup almond flour 2 teaspoons baking powder 1/4 cup brown sugar 1/4 cup agave or maple syrup 1 banana, mashed 1 cup vanilla-flavored soy yogurt 1 cup blueberries 1/4 cup almond milk 1 egg

Instructions: In a medium bowl, combine all ingredients except the blueberries. Stir with a wooden spoon until well combined. Add the blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter. Place baking cups in a muffin pan and divide the mixture evenly. Bake for about 20 minutes at 360°F. Let the muffins cool down for about half an hour. Top with more soy yogurt, lemon zest, and blueberries if you want or just enjoy them by themselves.