Store in an airtight container, in the pantry, for 4-5 days.
*I love
Bobs Red Mill 1-to-1 Gluten Free Baking Flour in my baked goods. It works perfectly as an exact swap for regular flour as a 1:1 ratio. You may also use any other gluten free all purpose flour or any regular wheat all purpose flour.
**For a vegan version, you may try a flax egg or a chia egg. I haven't tried this muffin recipe with those 2 methods.
***You may also use any other regular yoghurt or greek yoghurt.