Pre-heat the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted).
Line a 12-hole muffin tray with regular or tulip muffin cases (the latter are available on Amazon or from kitchenware shops).
In a large bowl whisk the eggs then add the 150ml honey, warm water, oil, vanilla bean paste or seeds (from a vanilla pod) and whisk until smooth and thoroughly combined.
Add the sifted rice flour, coconut sugar, baking powder, bicarbonate of soda, ground ginger, ground cinnamon and salt to your wet ingredients and mix with a wooden spoon until just combined. Add the grated apple, into the mixture.
Spoon or pipe the mixture into the muffin cases and sprinkle over the remaining chopped pecans.
Bake in a pre-heated oven for 25 minutes, or until an inserted toothpick or cake tester comes out clean.
When the muffins are cooked, remove from the oven and drizzle 60ml honey over the top of them, then leave to cool for 10 minutes in the muffin tray, before removing to a wire rack for further cooling.
Either eat straight away – they are delicious warm – or cover with foil to keep them moist (the flavors will improve after a day or two, so they’re perfect for making in advance).