You'll get 16-18 generous almond flour muffins from this recipe and they freeze beautifully. I like to cook them 6 at a time, freezing extra batter portioned into paper liners ready to bake. The day before I plan to bake them, I pop them into a muffin tin from the freezer, cover and thaw in the refrigerator overnight. In the morning I bake them and store any leftover muffins in an airtight container in the refrigerator. They're even better the next day.