Ingredients:
2 ½ ripe bananas
3 tbsp (45ml) canola oil (or vegetable oil as a substitute)
3 tbsp (45ml) unsalted butter, melted
1/3 cup (75g) granulated sugar
1/3 cup (75g) tightly packed light brown sugar
2 large eggs, preferably at room temperature
1 tbsp vanilla extract
1 2/3 cups (200g) all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
3 tbsp (45ml) buttermilk
Optional Streusel Topping:
1/3 cup (40g) all-purpose flour
1/3 cup (70g) brown sugar
¼ tsp salt
¼ cup (60g) cold unsalted butter
Instructions:
-Preheat your oven to 425ºF/220ºC.
-Line your muffin tin with muffin paper liners.
-In a large bowl, mash 2 ½ ripe bananas. If your bananas are not ripe enough, microwave them (peel on) for 30-40 seconds intervals until they are soft enough to mash.
-Add 3 tablespoons of canola oil and 3 tablespoons of melted unsalted butter to the bowl with the mashed bananas. Mix well.
-Stir in 1/3 cup of sugar and 1/3 cup of tightly packed light brown sugar until the mixture is smooth.
-Add 2 large room temperature eggs, 1 tablespoon of vanilla extract, and 3 tablespoons of buttermilk to the bowl with the mixture. Mix until combined and set aside.
-In a medium bowl, combine 1 2/3 cups of all-purpose flour, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.
-Add half of the dry mixture to the large bowl with the wet mixture and fold. Then add the remaining dry mixture and fold gently until the mixture is completely smooth.
-In another medium bowl, prepare the streusel by mixing 1/3 cup of all-purpose flour, 1/3 cup of brown sugar, ¼ teaspoon of salt, and ¼ cup of cold unsalted butter with a fork until the mixture resembles coarse raw crumbs.
-Portion the batter into the muffin tin, filling each liner ¾ full. Top with the streusel.
-Bake for 8 minutes, then lower the oven temperature to 350ºF/175ºC and bake for another 8 minutes or until a toothpick inserted into the center of a muffin comes out clean.
-Let the muffins cool and enjoy!