Preheat the oven to 350°F and line a muffin tin with liners. Set aside.
In a large mixing bowl, mash the banana until smooth, then add the remaining wet ingredients (except for the coconut oil). Mix well and set aside.
In another bowl, combine the dry ingredients.
Gradually add the dry ingredients to the wet mixture until smooth. Then, incorporate the melted coconut oil.
Fill each muffin liner about 3/4 full with the batter.
Bake at 350°F for 16-18 minutes.
Allow the muffins to cool in the tin for 5-10 minutes before transferring to a cooling rack.
While the muffins cool, mix the ingredients for the glaze. Once the muffins are completely cooled, dip or drizzle the tops with the glaze.
Enjoy immediately or wait for the glaze to set before serving.