Preheat the oven to 350 degrees F and lightly oil a 12-hole muffin tray.

Stir together the almond flour, tapioca flour, cinnamon, baking soda, and sea salt in a mixing bowl (dry ingredients).

In a separate bowl, whisk together the eggs, coconut milk, coconut oil, honey, vanilla extract, and lemon juice until well combined. Stir in the shredded apple (wet ingredients).

Pour the wet ingredients into the bowl with the dry ingredients and stir well until combined.

Fill muffin holes with batter - the muffins won’t rise very much, so you can fill the holes almost to the top, leaving a small amount of space for muffin growth.

Bake on the center rack of the preheated oven for 25 to 28 minutes.

Remove from oven and allow muffins to cool at least 20 minutes before running a knife along the edges of the muffins to release them from the tray. Serve with butter and honey!