Preheat oven to 350F.
Prepare muffin tin with either liners or coconut oil (your preference).
In a medium bowl, combine all dry ingredients. Mix in eggs.
In a blender or food processor, combine almond milk and apples and purée until apples are well incorporated into almond milk.
Combine almond milk/apple mixture with dry ingredients and mix well.
Divide evenly among the prepared muffin tin and bake for 15-17 minutes, or until toothpick inserted comes out clean. Muffins will brown less than those with gluten, but as long as the have risen and the toothpick comes out clean, they are done!
Serve warm with butter, jam, cream cheese, or nothing at all! Enjoy!