Preheat oven to 375 F. Grease a 12-hole muffin tin. Set aside.

In a large bowl, combine the gluten free flour blend, baking powder, salt, cinnamon, nutmeg and Swerve. Mix with a wire whisk.

Make a well in the center of the flour mixture and add the almond milk, oil and egg. Using a sturdy spoon, stir the mixture just until combined.

Carefully fold ¾ of the apple chunks into muffin batter.

Using a large spoon and spatula or muffin scoop, drop the batter into the prepared pan.

Add the remaining apple chunks to the top of each muffin.

Bake in a preheated oven for 25 minutes or until the toothpick test comes out clean.

Let the baked muffins cool in the pan for 5 minutes. Then transfer each one to a wire rack to cool.