Preheat your oven to 180C and line a 12 hole muffin tray with paper liners.
In a large bowl combine the almond meal, coconut flour, maple syrup, eggs, cinnamon, nutmeg, coconut oil, cacao nibs, all-spice and orange zest and mix everything together to form a wet dough.
Gently stir in the grated apple and blueberries, then form the mixture in 12 balls. Place the b alls in the prepared muffin cases and set aside.
For the crosses, combine all the ingredients in a bowl to form a smooth paste. Transfer the mixture to a piping bag. or a plastic sandwich bag with a corner cut off, and pipe the mixture over the surface of each dough ball in the shape of a cross.
Bake the buns for 25-30 minutes, or until nice and golden on top. Remove them from the oven and leave to cool on a wire rack.
I store these in an airtight container in the fridge for up to 7 days.