Preheat the oven to 350°F (175°C) and line your muffin tin with paper liners.

Mash the ripe bananas in a mixing bowl until smooth.

In a separate bowl, beat the eggs, then add the melted butter and vanilla extract.

Combine the wet and dry ingredients: Stir in your mashed bananas and blend until just combined; be careful not to overmix.

Prepare the crumb topping by mixing flour, sugar, melted butter, and cinnamon until it resembles coarse crumbs.

Scoop the banana batter into the prepared muffin cups, filling each about two-thirds full.

Sprinkle the crumb topping over each muffin, loading it up for that extra crunchy goodness.

Bake for 18-20 minutes or until a toothpick comes out clean.

Let cool in the tin for about 5 minutes before transferring the muffins to a wire rack to cool completely.