Preheat oven to 375 degrees. Line a 12-cup muffin tin with muffin cups.

In a food processor, combine oats, banana, almond milk, safflower oil, coconut sugar, 1/2 TSP cinnamon, 2 TSP vanilla, salt, baking powder and baking soda. Pulse until well combine and mostly smooth. Set aside.

In a small pot, combine cashew butter, maple syrup, and remaining vanilla and cinnamon over medium low heat. Allow mixture to warm until it lightly bubbles, stirring often. Remove from heat.

Fill the muffin cups to about 1/3 of the way full. Next, evenly spoon the cashew butter mixture into the cups. Lastly, distribute the rest of the batter into the muffin cups.

Bake for 17 minutes, or until the muffins come out clean when a toothpick is inserted into the center.