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Preheat oven to 375°F (190°C) and line a 12-cup muffin pan with liners.
In a medium bowl, mash the bananas until smooth.
Add the melted butter and Greek yogurt (or sour cream) and mix until combined.
Stir in the egg and vanilla extract.
Add the brown sugar and granulated sugar and mix until smooth.
Fold in the flour, baking soda, cinnamon, and salt just until combined—do not overmix.
Divide the batter evenly among the muffin liners, filling each about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the muffins cool in the pan for 5–10 minutes before transferring to a wire rack to cool completely.
To make the frosting, beat the softened butter until smooth.
Mix in the powdered sugar, then slowly add 2–3 tablespoons of heavy whipping cream until the frosting is smooth and spreadable.
Frost the cooled muffins, then drizzle or swirl caramel sauce over the top using a toothpick or skewer for a marbled finish.