Preheat your oven to 375 degrees.

Line a twelve muffin tin with liners. Set aside.

In a mixing bowl whisk together the sorghum flour, brown rice flour, potato starch, baking powder, xanthan gum, baking soda, seas salt, ground cinnamon and ground nutmeg. Set aside.

In the bowl of your stand mixer blend together the brown sugar, eggs, melted coconut oil, avocado oil and vanilla until fluffy. This will take 2-3 minutes. 

Add the dry ingredients to the wet ingredients and blend together.

Add the apple chunks and fold into the batter with a spatula.

Divide the batter between the twelve lined muffin tin cups.

Bake at 375 degrees for 20-22 minutes. The muffins will be golden brown and spring back slightly to the touch when they are done.

Let the muffins cool completely before storing in an airtight container.