In a large bowl, whisk together the yogurt, agave, milk, eggs, and vanilla.
Once combined, add the almond flour, oat flour, baking powder, and salt to the bowl.
Whisk again until combined.
Line your muffin pan with parchment paper liners. Use a dry measuring cup to scoop the batter into each muffin cup, filling about 3/4 the way up. These muffins don’t rise too much so don’t be afraid of overfilling.
Sprinkle the tops of the muffins with turbinado sugar.
Bake for 15 minutes. Allow the muffins to cool for about 5 minutes in the pan before transferring to a cooling rack.