-
Preheat the oven to 425 degrees F.
-
Whisk together the eggs, almond milk, liquid coconut oil, vanilla extract, and maple syrup.
-
In a separate bowl, mix the almond flour, ground nutmeg, and baking soda.
-
Mix together the wet and dry ingredients and set aside.
-
In a small sauce pan, over medium heat, add the unrefined coconut oil.
-
Add the honey and mix in the apples, cinnamon, ground nutmeg, and lemon juice.
-
Stir to coat the apples and then turn off the heat.
-
Use ceramic oven-proof ramekins or paper muffin cups. If using ramekins, use coconut oil to grease the inside of each.
-
Divide the apples evenly into each cup.
-
Pour the batter over the apples in each cup.
-
If using ramekins place them on a baking sheet and then put in the oven for 20 minutes. Turn the heat down to 375 and cook for an additional 20 minutes.
-
Garnish with chopped pecans. Serve hot.
-
Enjoy!