Preheat the oven to 350 degrees F and line a muffin tray with 8 muffin papers.

Begin by caramelizing the apple. To do so, peel and chop the apple into wedges and add it to a small saucepan along with the pure maple syrup, water, cinnamon and sea salt. Cover and bring to a full boil. Cook, stirring occasionally, until apples begin to soften, but are still al dente, about 5 to 8 minutes. Set aside until ready to use.

In a large mixing bowl, whisk together the eggs, coconut oil, and pure maple syrup. Stir in the grated apple.

In a separate bowl or measuring cup, stir together the almond flour, ground cinnamon, baking powder, and sea salt.

Add the flour mixture to the bowl with the egg-apple mixture and stir until well combined.

Transfer the muffin batter to the muffin tray and fill ⅔ of the way up. Add a slice of caramelized apple to the top of each muffin. Bake on the center rack of the preheated oven 20 to 30 minutes, until the edges of the muffins are golden-brown and muffins are cooked through.

Allow muffins to cool completely before peeling and eating. If you don’t allow the muffins to cool, they will stick to the muffin papers.