For the glaze:
Preheat the oven to 320°F.
Mix the flour, baking powder, baking soda and lemon zest in a bowl.
Mix the mashed banana, peanut butter, maple syrup, plant-based milk and lemon zest.
Incorporate the dry ingredients using a mixer until everything is incorporated.
Add the berries and incorporate them with a spatula in folding motion.
Pour into 12 muffin molds, previously greased and floured, and bake for about 25 minutes or until brown on top.
Once out of the oven, allow to cool for 10 minutes before unmolding.
Lastly, mix the frosting ingredients and decorate.