Preheat oven to 350 degrees. Grease a 12-capacity muffin tin and set aside.
In a small bowl, combine the flour and baking soda. Set aside.
In the bowl of a standing mixer, cream the butter and sugars at medium speed for 2 minutes.
Add the eggs, vanilla bean paste and maple syrup. Continue beating for another minute.
Reduce mixer speed to low, add the flour and baking soda to the butter mixture and mix until combined, scraping down the sides as needed.
Add the mashed bananas, sour cream and oats. Mix until combined.
Make the topping by mixing together the melted butter, oats, raw sugar and ground cinnamon.
Spoon the batter into the prepared muffins tins, filling three-quarters full. Top with a dollop of the topping.
Bake for 16 - 18 minutes or until a toothpick inserted into the middle comes out clean.