Preheat the oven to 350°.
In a large bowl mix together the flour, oats, brown sugar, sugar, baking powder, baking soda, pinch of salt, and cinnamon until combined and set aside.
Next, add the bananas, eggs, melted butter and Greek yogurt to a blender and puree on high speed until smooth.
Combine the wet and dry ingredients until combined and set aside.
For the topping: In a separate medium size bowl cut together the butter, oats, brown sugar and flour until the butter is the size of rice.
Spray the inside of a 12 count muffin tin sprayed with PAM® Non-Stick Cooking Spray and divide the batter into each muffin slot and top off with the oatmeal-brown sugar topping.
Bake the tray in the oven at 350° for 22 to 25 minutes or until they are lightly browned and firm.
Cool before serving.