Preheat your oven to 350 degrees Fahrenheit and line a cupcake tray with 16 silicone cupcake liners.

To prepare the muffin batter, mix the flax meal and water in a small bowl to create the flax eggs and set aside to thicken.

In a large bowl, add the oat flour, coconut flour, baking soda, and baking powder. Stir to combine.

Add the flax eggs, maple syrup, coconut cream, coconut milk, apple cider vinegar, and vanilla. Stir until well combined.

Set aside 1/2 cup of the prepared batter in a small bowl. Add the cinnamon to the 1/2 cup of batter and set aside.

Evenly scoop the remaining batter into 16 prepared muffin cups. Add a spoonful of the cinnamon batter into each muffin cup and swirl it together with a knife.

Prepare the topping by adding the cinnamon, melted coconut oil, maple syrup, and pecans in a small bowl. Evenly distribute the topping over the prepared muffin batter.

Bake the muffins in the preheated oven for 29-32 minutes. Allow to cool.

Prepare the icing by adding the drained cashews, water, vanilla, and maple syrup to a small blender. Blend until fully smooth. Drizzle the icing over the cooled muffins.

Store the muffins in the fridge or freezer.