Preheat the oven to 350℉. Line a muffin pan with liners and set aside.

Add the flour, salt, baking powder, and baking soda to a large bowl. Mix and set aside.

Heat the butter in a small pot over medium/high heat until it starts to brown. Remove from heat to cool for 5 minutes.

Transfer the browned butter to the bowl of a stand mixer. Add the granulated sugar and brown sugar and mix to combine. The sugar will not dissolve. Add the milk and mix.

Next, add the mashed bananas, eggs, and vanilla and mix until combined.

Slowly add the flour mixture to the stand mixer. Mix to combine. Set aside.

Add the cream cheese, powdered sugar, and vanilla to a small bowl. Mix until smooth. Set aside.

To assemble the crumble topping add all of the ingredients into a small bowl and mix until combined. It should form a wet sand consistency.

To assemble the muffins, scoop 2 tablespoons of muffin batter into each muffin cup. Top the batter with 1 tablespoon of the cream cheese mixture and then another 2 tablespoons of muffin batter.

Top each muffin with 1 tablespoon of the crumble topping.

Bake for 18-22 minutes or until the tops are golden brown.

Allow muffins to cool for at least 10 minutes before serving.