Preheat the oven to 325 F.

Begin by whisking the 2 eggs in a large bowl. I used my stand mixer so I could be hands free. When they have thickened, slowly drizzle in the oil while continuing to whisk/run the mixer on a medium speed. Then the honey.

Add the white sugar in 2 additions, whisking it thoroughly to combine. Whisk in the vanilla.

In a separate bowl, thoroughly whisk together the flours, baking powder, baking soda, chia seeds, salt, and spices.

Gently mix (switch to a spatula, do not use the whisk) the dry ingredients into the wet--do not completely mix, because you still need to fold in the nuts and grated apple and you do not want to overmix. I grated the apple directly into the bowl.

Fold in the nuts and apple.

Grease and flour either a 10 cup (9 inch) bundt pan or 12 mini bundt wells. Scrape the batter into the prepared pan/s.

For bundtlettes, bake around 25 minutes, until browned, pulling away from the sides of the pan and a cake tester inserted into the center of one of the cakes comes out clean. Do the same for a large bundt, only it will bake around 50 minutes.

Let cool 5-7 minutes for bundtlettes or 10-15 minutes for a large cake in the pan before turning out onto cooling racks.