Pre-heat the oven to 160C (350F) fan-forced and line a mini-muffin tin with 24 cupcake liners.

In one bowl, mash the bananas then mix with the maple syrup, eggs, vanilla and coconut oil.

In another bowl, stir the almond meal, coconut and cinnamon.

Fold the dry ingredients into wet ingredients until just combined.

Divide the batter between the cupcake liners and bake for 15-20 minutes or until a cake tester inserted in the middle comes out clean.

Transfer to a wire rack to cool completely.

Make the icing by blitzing all the ingredients together in a food processor until smooth. You may need to add a little extra coconut milk.

Pipe or spread the icing on the cooled cupcakes.