Grease a cupcake tin with coconut oil and set aside.
In a large bowl, mix the almond flours, baking powder, salt, cinnamon and ginger. Whisk together.
In a small bowl, whisk together the honey, egg and coconut oil.
Pour the wet ingredients into the flour mixture and set aside for 5 minutes to hydrate.
Preheat the oven to 325F. Take 2 tbsp of dough and press into the cupcake tin. Make a dent in the middle for the filling.
Bake for 10-13 minutes, until the pastry is golden-brown.
Let cool while you prepare the filling.
Melt coconut oil in a saucepan and toss in the apple slices. Stir in the sugar and spices and cook for a few minutes until soft and caramelized.
Top the little pastry cups with the apple filling and enjoy!