2largeeggs(about 1 3/4 ounces; 50 grams, out of shell)
1largeapple, peeled and chopped into bite-size pieces
Preheat oven to 350 degrees F. Line 9 standard-size muffin cups with paper liners.
In a medium bowl, whisk together almond flour, cinnamon, baking powder, and salt. Add maple syrup and eggs. Stir until combined. Add chopped apple; stir. Fill muffin cups 2/3 with batter.
Bake until muffins spring back to the touch, about 18 minutes.
Remove pan from oven. Allow muffins to cool in the pan for five minutes before transferring to a wire rack. Store cooled muffins on the counter in an airtight container for up to three days or freeze, wrapped tightly in plastic wrap, for up to two months.