Preheat the oven to 350 degrees F (180 degrees C) and line a muffin pan.
Whisk together Ground Golden Flax Seeds (1/4 cup) and Water (1/2 cup). Set aside to gel.
Add Buckwheat Flour (1 cup), Chia Seeds (1/4 cup), Baking Powder (4 teaspoon), Ground Cinnamon (1 tablespoon), Ground Nutmeg (1/2 teaspoon), and Salt (1/2 teaspoon) in a bowl and mix thoroughly.
In a seperate bowl, whisk together Date Paste (1 1/2 cup), Almond Butter (1/2 cup), Vanilla Extract (1 teaspoon), and Unsweetened Almond Milk (1/2 cup). Add flax mixture and mix thoroughly.
Slowly add dry ingredients to the wet ingredients. When almost combined, fold in Apple (1 teaspoon) and mix until just incorporated.
Scoop heaping 1/4 cup spoonfuls (I used a muffin scoop) into the prepared pan. Top with more diced apples and chia seeds, if desired.
Bake for 30 minutes, or until toothpick inserted comes out clean.
Let sit in the pan to cool for 5 minutes before moving to a cooling rack.