Preheat oven to 180 degrees Celsius.

Line 10 muffin cups with liners or grease with butter.

Combine eggs, bananas, coconut butter, butter, almond milk, honey and vanilla in a large bowl. Slowly sift in the coconut flour, cinnamon, baking powder and pinch of salt and stir until fully combined. Add more almond milk if needed.

Spoon the batter into muffin tins and bake for 20 minutes or until lightly golden. Let cool on a wire rack for 60+ minutes. Once cooled, slice a thin layer of cake from the top before adding the frosting.

Add the coconut oil, honey and cacao butter into a saucepan and heat on a medium heat, stirring continuously until completely melted with no lumps. Remove from the heat and let cool for 10 minutes.

Stir in the coconut cream and vanilla.

Place the mixture in the fridge, stirring occasionally until thick enough to ice the cupcakes. This can take up to 30 minutes, but check consistently as it can sometimes thicken too much if left in the fridge for too long. If it does become too thick, return to the heat on medium low until soft and then return to fridge to repeat the process.

Once the cupcakes are frosted, keep refrigerated.

Garnish with nuts or berries before serving.