Preheat oven to 350 degrees Fahrenheit.
Lightly grease a mini muffin pan with coconut oil. If using frozen cherries, thaw and rough chop.
In a large bowl, combine the bananas, vanilla, egg, flour, baking powder and ½ cup maple sugar. Mix well. Add the cherries and cacao nibs. Add the coconut oil and mix just until moistened.
Using a 1 oz. ice cream scoop, scoop the batter into the muffin tray. Sprinkle each muffin with ½ teaspoon topping mixture.
Bake 13-15 minutes or until a cake tester comes out clean. Cool on a rack and enjoy warm or room temperature.
For topping, combine 2 tablespoons walnuts, ½ teaspoon cinnamon, and ½ cup maple sugar. Reserve for later.
Makes 24 mini muffins