In a medium saucepan, melt ½ cup of salted butter over medium heat, stirring occasionally until browned, about 5-7 minutes.

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of cinnamon.

In a separate bowl, mix together ¾ cup of brown sugar and ¼ cup of granulated sugar with the cooled brown butter. Add in 2 large eggs, 2 teaspoons of vanilla bean paste, ½ cup of Greek yogurt, and 1 ½ cups of mashed bananas.

Gradually add the dry mixture to the wet mixture in the bowl and stir gently until just combined.

Prepare a greased muffin pan and fill every other muffin well with batter, stopping just below the rim.

Preheat your oven to 425°F and bake for 5 minutes, then reduce to 350°F and continue baking for another 15-20 minutes.

Allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack.