Cinnamon Roll Mini Muffins (Vegan & Gluten Free)

Preheat the oven to 350F and grease a muffin pan. In a mixing bowl, combine all of the wet ingredients (maple syrup, mashed banana, non-dairy milk, olive oil, vanilla) until well combined. Add in the dry ingredients (almond flour, baking powder, sea salt, cinnamon) and mix until uniform. Drop the batter into the muffin tin. Bake for 20-25 minutes or until golden brown. Let muffins cool completely.

For the cream cheese icing: Whisk together 1/4 cup room temperature cream cheese (vegan) with 2 tablespoons vanilla yogurt of choice (vegan). Combine until smooth and fluffy. If the icing is too thick, add a splash of milk of choice to reach desired consistency. Spread onto each cooled muffin and top with a sprinkle of cinnamon.