• Preheat the oven to 375℉. Line 2 muffin liners with 16 liners and set aside.

For the streusel

• In a small bowl, make the streusel. Combine flour, cinnamon, cloves, ginger, white sugar, brown sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.
  3/4 cups all-purpose flour, 1/4 cup white sugar, 1/4 cup dark brown sugar, 6 tbsp butter, 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp ginger

For the muffins

• In a large bowl, add in flour, cinnamon, nutmeg, cloves, ginger, allspice, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined. Set aside
  2 1/2 cups all-purpose flour, 1 tsp baking soda, 2 1/2 tsp baking powder, 1 tbsp cornstarch, 1 1/2 tsp cinnamon, 1/2 tsp cloves, 3/4 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp allspice, 1/2 tsp salt
• In another large bowl, whisk mashed bananas, oil, eggs, vanilla, sour cream, molasses, and brown sugar. Whisk until well combined. There may be lumps from the bananas but that is okay.
  1 1/4 cups bananas, 1 cup dark brown sugar, 1/2 cup oil, 3 eggs, 1/2 cup full fat sour cream, 1/4 cup molasses*, 1 tbsp vanilla
• Combine the dry with the wet and using a spatula, gently fold until it's just combined and no flour streaks appear. Don't over-mix!
• Evenly divide the batter between 16 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle a handful of streusel on top of each muffin
• Bake the muffins at 375°F for 15-17 minutes. The muffins are ready when a toothpick inserted comes out dry with no wet batter.
• These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!