Preheat oven to 425 ℉, convection if available, and line a muffin tin with paper liners or set out silicon muffin cups. This recipe makes about 15 muffins.
Place peeled bananas in a large bowl and use a fork or a potato masher to mash them. They should resemble a thick paste with very small pieces.
Add canola oil and melted butter to a large bowl and stir well. Then stir in sugars until combined. Add eggs, vanilla extract, and cream. Stir until thoroughly combined.
In a separate bowl, whisk together your dry ingredients.
Add dry ingredients to your wet ingredients and gently fold in until just combined.
Portion batter into prepared muffin cups, filling each liner ¾ of the way full.
Next, prepare your streusel topping.
Combine flour, brown sugar, and salt in a medium-sized bowl.
Using a pastry cutter or your fingers, cut and mix in the cold butter until your mixture resembles coarse crumbs.
Using a small spoon, sprinkle streusel topping evenly over each muffin.
Bake muffins on 425 ℉ for 8 minutes and then reduce the oven temperature to 350 ℉. Do not open the oven door or remove the muffins, just leave them in and reduce the temperature. Bake another 7-8 minutes on 350 ℉.