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In a large bowl, mash the bananas until they're pureed and there are no more large chunks.
Add the sugar and whisk together until they’re well combined.
Then add the oil and whisk until it's all well combined.
Add in one egg and whisk until it’s well combined and has lightened in color, about 30-60 seconds. Repeat with the next two eggs, one at a time.
Add in the Greek Yogurt and the vanilla extract and whisk until it’s completely smooth.
Add in the flour, baking powder, baking soda, salt and cinnamon and whisk just until the last streak of flour is incorporated.
Cover with a lid, plastic wrap or a tea towel and set aside to rest at room temperature for 1 hour.
Preheat the oven to 425F (218C) and line 12 muffins tins.
Use a large cookie scooper to fill the muffins tins to the top, the batter should be enough for 12 large muffins.
Sprinkle each muffin with 1-2 tsp of raw sugar for a crispy muffin top.
Bake for 5 minutes then reduce the oven temperature to 375F (190C) and bake for 10-12 minutes, just until the muffins are golden brown and spring back when you press on the center gently.
Remove from the oven and allow to cool for at least 10-20 minutes before serving.