Preheat oven to 375 and grease muffin tin with coconut oil.
Add the banana, vegan butter, cider vinegar and vanilla extract to a large mixing bowl. Beat well with mixer.
Add the cinnamon, flour, baking powder and baking soda. Beat on low with a hand mixer until a batter forms.
Fill the muffin tins. Bake at 375 for 25-30 minutes, or until the edges start to brown and the tops are nice and fluffy.
Cool muffins for ten minutes in pan, then carefully remove and cool on a cooling rack for at least and hour. Speed up the cooling process by placing muffins in the freezer!
Frostings: These are super easy! You combine the three ingredients for each frosting in a large mixing bowl. Mix with a hand mixer until fluffy. Chill and swirl on top! Process: You want to first combine the vegan butter with either the peanut butter or melted chocolate. Beat until smooth and fluffy, then add in the sugar and beat until whipped and smooth and fluffy.
Now all you have to do is get the frosting on the chilled cupcakes. You can use a spatula and just swirl it on top. Or you can pipe it on top like I did for a few. I add the frosting to two different frosting bags, then add them together in one larger bag and swirl them out together.