Store in an airtight container in the fridge for up to 5 days. To freeze: freeze individually on a baking sheet until firm, then transfer to a freezer-safe bag for up to 2 months. Thaw overnight in the fridge or microwave from frozen for 20 to 30 seconds. Use fine blanched almond flour, not almond meal. Almond meal makes the muffins gritty and dense. Cool completely before removing from the tin. Almond flour muffins are fragile when warm and firm up significantly as they cool. Chop cherries into medium-small even pieces. Large pieces hold too much moisture and can create wet pockets. No Greek yogurt? Use blended cottage cheese in the same amount, blended completely smooth first. Want more protein? Add 1 to 2 tablespoons of vanilla or unflavored protein powder and reduce almond flour by the same amount. Frozen cherries: thaw completely and pat dry before chopping. They release more moisture than fresh. Mini muffins: fill a mini muffin tin and bake at 350°F for 12 to 15 minutes.