Preheat your oven to 350°F (175°C) and prepare a 24-cup mini muffin tin.

In a medium bowl, combine all-purpose flour, baking soda, cinnamon, and salt.

Mash the ripe bananas in a large bowl, add brown sugar, and mix until glossy.

Pour in melted butter, Greek yogurt, egg, and vanilla extract to the banana mixture, whisk until smooth.

Gently fold the dry ingredients into the wet ingredients until just combined.

Spoon the batter into the muffin tin, filling each cup almost to the top.

Bake for 14-16 minutes until a toothpick comes out clean.

Cool the muffins in the tin for 5 minutes before transferring to a wire rack.