Makes: 6 muffins
Preheat the oven to 350°F. Grease a 12-cup muffin pan with cooking spray
Add the eggs to a blender and blend on high for 15 second or until airy. In this order, add the almond flour, honey, palm sugar, olive oil, apple, vanilla extract, baking soda, cinnamon, nutmeg, cloves, all spice, and sea salt to the blender. Blend on high for 45 seconds.
Stir in the shredded coconut and half of the chopped pecans.
Divide the batter among 6 muffin cups, filling each two-thirds full. Top the muffins with the remaining pecans. Bake the muffins for 18 minutes, until a toothpick inserted into the middle comes out clean. Let the pan cool on a wire rack for 10 minutes. Remove the muffins from the pan and serve warm. Once cool, store in an airtight container or bag at room temperature for 3 days or in the freezer for up to 4 months
*When using almond flour in recipes, pack it tightly like you would brown sugar, by pressing it firmly into the measuring cup and refilling until the entire cup has been packed full.