In a large saucepan, melt butter over medium heat without stirring until it becomes brown and nutty in aroma. Allow to cool.
In a large bowl, whisk flour, baking soda, baking powder, salt and cinnamon together. Set aside.
In a mixing bowl or stand mixer, combine bananas, sugar, egg, vanilla and cooled butter.
Gradually incorporate dry mixture into wet until just moist.
Spoon mixture into muffin tin until ⅔ full.
Topping
Combine topping ingredients in a small bowl and sprinkle over muffins.
Bake 16 minutes or until it comes clean with a toothpick test.
Notes
How to Store Muffins
To Refrigerate - Allow them to cool in the tin for a few minutes and transfer to a wire rack. Store in an airtight container or ziplock bag on a paper towel to absorb any excess moisture.
To Freeze - Wrap muffins in saran wrap and place them in a freezer bag to store up to 3 months.
To thaw, bring to room temperature (about 3-4 hours)
To warm, preheat oven to 350 degrees and bake 3 minutes
Ripe bananas are a key ingredient to a moist and delicious banana muffin. But don't fret, if you have green bananas there are a few ways to speed up the process.
How to Ripen Bananas
Place them in a brown paper bag and wait 12 hours.
Microwave for 1 minute, check every 15 seconds after that.
Bake at 300 degrees for 15 minutes on a cookie sheet, add more time if needed.
Gas stations tend to have ripe bananas in a pinch.Get all the details on how to brown butter here with a video.