in a saucepan, melt the vegan butter over medium-high heat until it starts to boil. continue boiling for a few minutes until it reaches a brown color and a nutty aroma. remove from heat and stir in the almond butter.

in a large bowl, combine the brown butter mixture, mashed banana, coconut sugar, and vanilla bean paste or extract. mix well.

add the oat flour, almond flour, baking powder, and baking soda to the wet ingredients. stir until just combined.

preheat the oven to 350°F (175°C). line a muffin tin with paper liners or grease the tin. divide the batter evenly among the muffin cups. this makes 8 larger muffins!

bake for 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

in a food processor or with an electric mixer, blend the vegan cream cheese, date sugar, vanilla bean paste, and cinnamon until smooth.

once the muffins are completely cooled, frost them with the cream cheese mixture.