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Preheat oven to 350 F. In a small bowl, whisk together the coconut milk and apple cider vinegar and set aside.
In the bowl of a stand mixer, mix together the cassava flour, tapioca flour, baking powder, and coconut sugar. Add the coconut oil and mix until small clumps begin to form. Slowly pour in the coconut milk mixture and vanilla and mix until sticky dough forms (the dough will become less sticky as it sits out).
In a separate bowl, add the coconut sugar and cinnamon for the coating. With a small cookie scoop, scoop small balls of dough and roll in the cinnamon mixture to coat. Place the small balls of dough in a muffin tin with liners. About 3 – 4 small balls of dough will fit in each muffin liner.
Whisk together the maple syrup and vanilla in a small bowl and drizzle over top each muffin. Bake in oven for 17 – 20 minutes until the tops turn a golden brown.
Make the glaze by melting the coconut butter in a double boiler until smooth. Drizzle over top of each muffin and serve warm.