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Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease with non-stick cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large bowl, mash the ripe bananas with a fork or potato masher until smooth.
Add the granulated sugar, brown sugar, vegetable oil or melted butter, beaten egg, and vanilla extract to the mashed bananas. Mix well until combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix; a few lumps are okay.
Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full.
In a small bowl, mix together the granulated sugar and ground cinnamon for the topping.
Sprinkle a generous pinch of the cinnamon sugar topping over each muffin batter-filled cup.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the pan and transfer to a wire rack to cool completely.