Preheat the oven to 350 degrees F.
Line a muffin tin with muffin liners; cover the inside of the liners with a bit of coconut oil spray.
In a large bowl whisk together the almond flour, chestnut flour, ground cloves, ground ginger, cinnamon and baking soda.
In another large bowl whisk together the maple syrup, blackstrap molasses, and the eggs. Add the coconut cream and apple cider vinegar and whisk until creamy.
Pour the dry ingredients into the wet ingredients and mix with a fork until blended.
Put about 2 Tbs of the batter into the liners, filling them about 1/2 of the way full.
Bake for 21-25 minutes, until the corners are golden and a tooth pick comes out clean.
