Cinnamon Chocolate Chip Muffins – Honey Frosting

There was originally no intention of posting this AMAZING Cinnamon Chocolate Chip Muffin topped with a Honey Frosting and crushed pecans. But after I accidentally leaked the photo on Facebook with my lack of experience on Instagram, I realized it was time to get my butt in gear typing.  With that, I present you with this delicious recipe.  You can skip to the bottom if you like, but I know most of you come for my witty humor and horrible grammar so I am going to fill you in on some important life events that have taken place lately.  I will tell you about those after the picture, just so you can drool slightly.

Cinnamon Muffins with Honey Frosting

Ok so there is some HUGE news in the world of George, and I have some awesome friends to thank for kicking me in the ass to do it.  I have already served a very long and hard 10+ years of active duty service in the United States Marine Corps. I am happy to say that I feel as though I have served my time, but there are bigger and better things for me out there.  I still have a little over 18 months left but after that I am leaving the one thing I have had consistently since I was 17.  I am going to give up my place of comfort and guarantee, for a world of unknowns where I can hopefully work to help make this world a better place.

Cinnamon Chocolate chip muffins

I was just kidding.  There totally isn’t another paragraph. Just one more sentence telling you that I hope you enjoy these, and if you like them please come back and rate them and leave me a comment.

4.4 from 14 reviews
Cinnamon Chocolate Chip Muffins - Honey Frosting
Prep time
Cook time
Total time
Serves: 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)
  1. Preheat oven to 375 fahrenheit and adjust rack to middle position
  2. Line muffin pan with muffin liners
  3. Whisk eggs, honey, vanilla, butter, and applesauce in a large mixing bowl or use a stand mixer
  4. Sift coconut flour, cinnamon, baking powder, baking soda, and salt over a medium bowl
  5. Add dry ingredients to wet ingredients and whisk until well blended
  6. Fold in chocolate chips ensuring an even distribution throughout your batter
  7. Spoon batter into muffin cups and bake for 16-18 minutes, or until a toothpick in the center comes out clean
  8. Remove the muffins from the oven and let cool
  9. Once cool you can head below and make the frosting to go with them
Honey Frosting
  1. Combine palm shortening, coconut milk, and honey in a stand mixer or mixing bowl and beat on low for 20 seconds
  2. Scrape down the sides of your bowl and then beat on high for approximately 60 seconds until your frosting thickens
  3. By hand, fold in your cinnamon and other optional ingredients ensuring an even distribution
  4. Once your muffins have cooled, frost them to your liking
  5. 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.

***Recipe adapted from Deliciously Organic‘s guest post on my site for Raspberry Almond Muffins.  Carrie is a genius in the kitchen as well as an accomplished cookbook author.  When you get a chance, head over to her site and try any of her amazing dishes***

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  1. Hi, I tried making this frosting and while mixing in the mixer (i might have mixed for too long on)it separated and looked mushy and liquidy.I put it i the fridge over night and in the morning it looked the same except rock hard. does anyone know how to fix this?

    1. Its like the woman said below, the coconut milk and the palm shortening didn’t mix well. I used the thick fat from organic canned coconut milk and organic palm shortening as well as a couple tsp’s of alcohol free Vanilla and 1/4 cup of honey. This is for my daughters 1st birthday today so PLEASE HELP!

  2. Hi. Would the frosting work with chilled coconut oil instead of palm shortening? Also, how sweet is the frosting? Thanks.

  3. The muffins look great (haven’t tried them yet) but am I missing something on the frosting? The coconut milk didn’t really mix into the palm shortening. Did I get the wrong kind of coconut milk? I’m new to paleo and this is my first time even buying coconut milk.

  4. Hi George
    thank you so much for putting up this awesome website. I love your recipes and your enthusiasm! I made these muffins with coconut oil and they turned out great. I used 4 tablespoons like you suggested. thanks again!

  5. Hello! M
    y Mom recently introduced me to this website (we’re working on going paleo). I’m totally planning on making these muffins in mere minutes, (I’ve made your banana bread–it was awesome!) but I just wanted to make sure you are aware of all of the problems surround the palm oil industry. I would be very cautious recommending the use of palm shortening or any palm fruit oil products in your cooking, because even if they are organic, it doesn’t mean they were harvested sustainably. The specific brand linked above appears to be ethically harvested, but please make sure that all palm oil products you use are (and that your subscribers know to do their research too)!
    The palm oil industry is in the top 4 industries for human rights violations (up there with gold, diamonds, and apparel). Slave and child labor are used on these plantations, and they are largely responsible for the unlawful and unsustainable amounts of deforestation in southeast Asia. I’m part of a group at my school that tries to spread awareness about this issue. Please visit our website if you want more info!
    I love your recipes, just please be a conscientious consumer! :)

  6. Hi Geoge-
    Just came across your site and it’s awesome! Thank you! Question- for this recipe do you have another option to make this dairy free instead of the butter?

  7. hi! I love your recipes!
    with this one however, are you sure the baking powder and soda are the correct amounts?
    my batch came out very dry! :(
    I got my batch in he oven ASAP after I mixed the batter together (with the coconut flour).

    1. Ryan, if you are at a higher altitude you may need to increase liquid (apple sauce) amounts by about 1-2 tbsp. I moved from sea level to northern bc Canada and had to adjust all of my recipes that were previously successful before I moved. Another thing I find useful with anything that uses gluten free flours is to let the mixture sit for a few minutes before cooking that way the flours have time to absorb the liquid before backing make them a little less grainy and dry after they come out of the oven.

  8. Hey George! how’s this for an idea? you can travel all over and stay with people in exchange for some paleo cooking classes!!! you can come stay in Montreal, Canada with us…. lots going on in this beautiful city during the summer …

      1. yeah sounds like a good idea. i’m in Niagara Falls, Canada. You can come cook, maybe I could teach you a thing or two. Then we can go shred the local trails!

  9. I made this… tasted awesome… I haven’t done the frosting yet, as I don’t have any palm shortning… anything I could sub there?
    Thanks so much for all these recipes… I’m in love!!!

  10. I made these & the muffins turned out super yummy. I made the frosting and erred in some way. I used a hand mixer and it immediately became kind of like cottage cheesy texture. I thought maybe after the 60 sec on high it might improve, but it did not and it seperated with part clumpiness and part wateryness. I used fat only from full fat coconut milk, organic palm oil shortening, and raw honey. Any idea how I might have goofed?

    1. The same thing happened to me. I put all the frosting in the microwave for about 15-20 seconds and it came out perfect.

  11. I have been craving something breast and sweet and this totally hit the spot! I haven’t tried it with the frosting yet, but the muffin alone was fantastic and I imagine the frosting only makes it better. Thanks for sharing!

  12. I have these in the oven now. I HAD to try earlier this week because they looked so delish and did not have applesauce on hand, so subbed pumpkin puree and they were great. Kids loved them and they were close in taste to a family favorite “conventional” recipe, so big hit! Thanks for the recipe.

  13. Thank you for sharing. I just made these using 4 1/2tbsp Coconut oil and they came out quite dry. Other than that, taste was good.

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