• Preheat your oven to 350 degrees and line 8 muffin tins and set aside for now

Make the cinnamon streusel topping...

• In a bowl, combine 3/4 cup of all purpose flour, 1/3 cup of brown sugar and 1 teaspoon of ground cinnamon
• Add 4 tablespoons of melted butter and mix until you have a crumbly wet sand like consistency
• Set the streusel aside while you prepare the muffin batter

Make the muffin batter...

• In a large bowl, mash 2 medium overly ripe bananas until they are smooth
• Add 1/2 cup of granulated sugar, 1 large egg, 1/4 cup of vegetable oil and a teaspoon of vanilla extract and mix until combined
• Add 1 1/4 cups of all purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of nutmeg and mix until just combined
• Add 1/2 cup of chopped walnuts or pecans and mix until evenly distributed

Assemble the muffins...

• Divide the batter evenly throughout 8 muffin tins (filling them about 3/4 of the way each)
• Divide the streusel topping over the muffins gently pressing down a bit to help the streusel attach to the batter
• Bake the muffins for 20-22 minutes in a 350 degree oven or until a toothpick will come out of the center of a muffin clean
• Transfer the muffin tin onto a cooling rack for a few minutes and then transfer the muffins out and directly onto the cooling rack
• Store leftovers in an airtight container