Preheat oven to 350 degrees.

In a blender or food processor (I like the food processor because it's easier to get the batter out of) blend the banana, applesauce, coconut oil, dates, eggs, almond flour, cinnamon, cloves, baking soda, baking powder and salt. Blend until all ingredients make a smooth batter.

Add the finely chopped apple to the batter and mix together.

Spoon about a tablespoon and a half into each greased or lined mini muffin cup. I always use liners so the clean up time in minimal.

I like to use the other half of the apple to put a couple of apple chunks on top. This is optional. If you are like my husband you've already eaten the other half of the apple.

Bake for 20 minutes or until golden brown.

Store covered or I like to divide them up into baggies for lunches and store them in the fridge.