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*I used a creamy roasted almond butter that has salt added. If you use a plain almond butter, add in a pinch of salt to the recipe.
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Make It Now:
Freeze For Later: Bake muffins as directed in recipe. Let cool completely. Once cool, place muffins in freezer safe bag or container, squeeze out as much air as possible, and seal tightly. Freeze for up to 3 months.
Prepare From Frozen: Thaw desired amount of muffins overnight in the refrigerator or warm them slightly in the microwave.