Preheat oven to 325 degrees Fahrenheit.
Grease 12 cups of the muffin tin.
In a large bowl, whisk together the oil and honey.
Add the eggs and beat well.
Mix in the milk, shredded apple, vanilla extract, cinnamon, ginger, and allspice.
In a separate bowl whisk together the pastry flour, baking soda, baking powder, oats, and chia seeds.
Add the dry ingredients to the wet ingredients and stir until just combined.
Divide the batter evenly between the muffin cups. Sprinkle the top of each muffin with a pinch of oats.
Bake for 25 minutes, until a toothpick inserted into a muffin, comes out clean.
Let the muffins cool. Once cooled, serve or store in a container for up to 4 days in the refrigerator. You can also store the muffins in an airtight container for up to 3 months in the freezer.