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Cinnamon Chocolate Chip Muffins - Honey Frosting

George Bryant (Civilized Caveman)
4.39 from 13 votes
Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Servings 18



Honey Frosting

  • 1 cup palm shortening
  • 3/4 cup full fat coconut milk chilled (only the thick stuff, not the water)
  • 1/4 cup raw honey
  • 1 teaspoon ground cinnamon
  • orange zest for garnish optional
  • crushed pecans optional



  • Preheat oven to 375 fahrenheit and adjust rack to middle position
  • Line muffin pan with muffin liners
  • Whisk eggs, honey, vanilla, butter, and applesauce in a large mixing bowl or use a stand mixer
  • Sift coconut flour, cinnamon, baking powder, baking soda, and salt over a medium bowl
  • Add dry ingredients to wet ingredients and whisk until well blended
  • Fold in chocolate chips ensuring an even distribution throughout your batter
  • Spoon batter into muffin cups and bake for 16-18 minutes, or until a toothpick in the center comes out clean
  • Remove the muffins from the oven and let cool
  • Once cool you can head below and make the frosting to go with them

Honey Frosting

  • Combine palm shortening, coconut milk, and honey in a stand mixer or mixing bowl and beat on low for 20 seconds
  • Scrape down the sides of your bowl and then beat on high for approximately 60 seconds until your frosting thickens
  • By hand, fold in your cinnamon and other optional ingredients ensuring an even distribution
  • Once your muffins have cooled, frost them to your liking
  • Enjoy


*You can not let Coconut flour sit long, as soon as you mix this batter, ensure you put it right into the oven *If you want chocolate muffins, you can add between 1/4 - 1/2 cup of cocoa powder to your taste liking *You can store these in an airtight container for 3 days *You can substitute the butter with Coconut Oil but I haven't tested it and 8 tablespoons would probably be too oily. If you do test it, start with half and please let me know how it worked.