Paleo Apple Muffins (grain-free, gluten-free, dairy-free)

Preheat the oven to 350°F (175°C). Line a muffin pan with 8 muffin liners.
In a medium bowl, mix together the dry ingredients (almond flour through nutmeg). Set this aside.
1 1/4 cups (125 grams) finely ground blanched almond flour, 2 1/2 tablespoons (20 grams) coconut flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 tablespoon ground cinnamon, 1/4 teaspoon ground nutmeg
In a large bowl, mix together the eggs, oil, pure Canadian maple syrup, and vanilla.
2 large eggs, 5 tablespoons (70 grams) refined coconut oil, 1/3 cup (106 grams) maple syrup, 2-3 tablespoons coconut sugar, 2 teaspoons vanilla extract
Add the dry mix to the wet and mix just until combined.
Gently fold in the grated apples and then the chopped apples.
1/2 cup (90 grams) coarsely grated Granny Smith apples, 1 1/4 cups (155 grams) Granny Smith chunks
Divide the batter evenly among the liners, filling them almost full, and bake for 23-25 minutes or until a toothpick inserted in the middle comes out clean.
Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely.
Store in an air-tight container at room temperature for 1 day or refrigerate for up to 4.