Grain Free Toffee Apple Muffins with Coconut Flour from
Gluten Free Muffins

Grain Free Toffee Apple Muffins with Coconut Flour

I love a muffin with lots of texture and fruit. These grain free toffee apple muffins are softened with apple sauce, sweetened with maple syrup and loaded with apples and raisins.
My grandparents used to eat homemade muffins every day for breakfast. It was my grandmother that showed me how one muffin recipe could really make hundreds of different types of muffins. She was the one who explained that the more fruit you added, the more leavening you’d need. More baking soda meant a fluffier fruity muffin. I made alot of muffins as a teenager and when I went gluten free, I discovered that Grandma’s Rules for Making Muffins still applied. This muffin is made from coconut flour, and you’ll find that the recipe is really similar to my Grain Free Raisin Bran Muffin and Grain Free Pumpkin Muffin. There’s lots and lots of fruit here, so you’re going to get alot of muffins. If you live in a warm climate, keep them in the fridge, for some reason, coconut flour muffins don’t keep well on my counter in Baton Rouge.
  Grain Free Toffee Apple Muffins with Coconut Flour from Follow Me on Pinterest

Grain Free Toffee Apple Muffins with Coconut Flour


  • 6 eggs
  • 1/2 cup melted butter, cooled
  • 1/4 cup flax meal
  • 1/2 cup coconut flour
  • 1 1/2 tsp baking soda
  • 1T vanilla
  • 1/2 cup maple syrup
  • 1 cup unsweetened apple sauce
  • Optional: 1/4 cup sugar
  • 2/3 cups raisins
  • 2 small apples, peeled, cored and diced
  • 1/2 cup + 2T (for tops of muffins) toffee chips
  • 1T caramel sauce per muffin (optional)


  1. Combine eggs, butter, flax meal, coconut flour, baking soda, vanilla, maple syrup, apple sauce and sugar (if using) in a bowl and mix on med-high with an electric mixer until smooth and thick.
  2. Fold in raisins, apples and toffee chips.
  3. Spoon into lined muffin tins.
  4. Bake at 325 for 25 minutes or until the tops spring back and  a knife inserted in the center comes out clean.
  5. (Optional) Upon removing from oven, top with caramel sauce.
  6. Let cool completely, and enjoy.

Looking for more Grain Free Muffins?

Grain Free Raisin "Bran" Muffins Follow Me on Pinterest
Grain Free Raisin “Bran” Muffins
Grain Free Pumpkin Muffins with Coconut flour Follow Me on Pinterest
Grain Free Pumpkin Muffins with Coconut flour

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Hey Friend! I'm so glad you dropped by! I'm Jodi, I'm a wife, mom of four, homeschooler and world traveler. I've been gluten free for over 15 years and I share tips and recipes especially for gluten free beginners on know gluten.


  • Ryan

    I just recently found I’m gluten intolerant. I love your site! I tried baking these and followed the recipe to a T, and the first batch came out undercooked and didn’t rise well. So I upped the oven temperature on the second batch. They came out better, but still too moist. I’m thinking maybe the third batch of upping the temperature a little more? They smell delicious and the muffin tops are delicious! Can’t wait!

    • jodi stewart

      Hey Ryan! I’m glad you like the site, thanks! I have a couple of suggestions for the muffins. I find they’re much better once they’ve cooled down. They are a little mushy when you first take them out of the oven. Also, I only fill the muffin cups to about 3/4 full. (I use an ice cream scoop). They won’t rise a lot, so they’ll be about the same size as when you started cooking. And I find that the longer I beat the batter the thicker it gets, this might help the texture as well. Let me know how the next batch turns out with the increased temperature. 🙂

      • Ryan

        Hey Jodi! Thanks! I’ll try those next time. I upped the temperature to 400 Degrees and eliminated the optional sugar that I used the first batch thinking that that may have increased the moisture in the muffins as well. This batch came out much better! I am wondering if the sugar and maybe our local weather / altitude conditions here in Seattle may have had a different effect on the recipe? Doing some reading around the internet and it seems to be the general consensus that gluten-free baking is more affected by local climate conditions.

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