Preheat the oven to 350 degrees F. Line muffin tins with paper liners and lightly spray with baking spray. Set aside.

In a large mixing bowl add the brown sugar, vegetable oil, sour cream and brown sugar and vanilla extract and mix to combine.

Add in the eggs and whisk to fully combine.

Add the mashed banana and fold in using a rubber spatula and mix until just incorporated.

In a medium sized mixing bowl combine flour, cinnamon, salt, baking soda and baking powder.

Add the flour mixture into the wet ingredients and whisk until just combined.

Spoon the batter into the prepared muffin tin(s), filling each one ¾ of the way full. For optimal domed tops, space the muffins apart. We like to do this in separate 6 count muffin tins, but this is optional.

Place into the preheated oven and bake for 20 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Once baked, remove from the oven and place on a wire cooling rack to let cool completely.