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 and vanilla bean paste and 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 and sour cream and mix until combined.
Add the granola and preserves and mix until just combined.
Spoon the batter into the prepared muffins tins, filling three-quarters full. Sprinkle with granola.
Bake for 16 - 18 minutes or until a toothpick inserted into the middle comes out clean.