• Preheat the oven to 375℉/190℃. Line 2 muffin tin 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 the dry ingredients. Stir together until just completely combined. Set aside
  2 1/2 cups all-purpose flour, 1 tsp baking soda, 2 tsps baking powder, 2 tsps cornstarch, 1 tsp cinnamon, 1/4 tsp cloves, 3/4 tsp ginger, 1/8 tsp nutmeg, 1/4 tsp allspice, 1/4 tsp salt
• In another large bowl, whisk mashed bananas, oil, eggs, vanilla, sour cream, molasses, white sugar, and brown sugar. Whisk until well combined. There may be lumps from the bananas but that is okay.
  1 1/4 cups ripe bananas, 1/2 cup dark brown sugar, 1/2 cup oil, 3 large eggs, 1/2 cup full fat sour cream, 1/4 cup molasses*, 2 tsps vanilla, 1/2 cup white sugar
• 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! Let the batter rest for 5 minutes to allow the flour to hydrate.
• 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!