Preheat oven to 350 degrees.
In medium bowl, combine all-purpose flour and 1/2 cup cake flour (or use all-purpose flour). Make sure flour is sifted, spooned and leveled.
Add baking soda and salt. Thoroughly combine with a dry whisk.
Add overripe bananas (peeled), one beaten egg, pure vanilla extract, and unsalted butter (melted). Stir until well combined. Set aside.
Grease 6 or 12-cup muffin tin with vegetable oil cooking spray.
Add batter to each cup until 3/4 full (about 2-1/2 tablespoons of batter).
Sprinkle top of batter with 1-1/2 teaspoon of crushed Roasted Garbanzos/Chick Peas. Sprinkle over a few muffins or all of them. Perfect for families with picky eaters.
Bake 25 to 30 minutes or until muffins are dark brown and a toothpick inserted in center comes out clean.
Remove from oven and cool on a wire rack or large serving plate.