Preheat oven to 350F.
Combine eggs, maple syrup, coconut oil and almond milk in a bowl with a whisk.
In a separate bowl combine almond flour, arrowroot flour, baking powder, baking soda and apple spice.
Cut your apple into small cubes and set aside.
Add the wet ingredients to the dry and mix until just combined.
Fold in apple chunks.
Separate into 6 muffin tins.
Top with seeds or nuts (optional)
Bake for 20-25 minutes or until toothpick comes out clean.
Allow to cool for 5-10 minutes.
Store at room temperature or freeze.