Preheat oven to 400 F (205 C). Line muffin tin with baking cups, or spray with oil and flour pan.
In an bowl mash bananas and set aside.
In a large bowl combine dry ingredients 1 1/2 cups flour, 1 tbsp baking powder, 1 tsp cinnamon and 1/8 tsp salt and stir to incorporate. Set aside.
In a medium bowl combine 1 1/4 cup sugar, 1/4 cup brown sugar, 1/2 cup coconut oil, 1/2 cup milk and 2 tsp vanilla. Stir to incorporate. Fold in mashed bananas.
Carefully pour wet mixture into dry, mixing until well combined. Do not over mix. Batter is thick, but if it appears too thick, you can add more milk.
Using an ice-cream scoop transfer batter into the muffin tin, filling each cup about 3/4 of its size.
Bake until tooth pick inserted in the middle comes out clean. It took 15 minutes for mine to bake.
Remove from the oven and let muffins cool in the muffin tin for 10 minutes, then transfer to a cooling rack to cool to room temperature.
If you decide to dip muffins in the cinnamon-sugar topping, brush tops with coconut oil and then dip them into it.