Preheat the oven to 375°F.

Line a 12-cavity muffin pan with muffin liners.

In a small bowl, mash the bananas thoroughly with a fork.

In a large mixing bowl, whisk the mashed bananas, canola oil, granulated sugar, brown sugar, vanilla, and eggs vigorously until smooth and combined.

Add the flour, cinnamon, baking powder, baking soda, and salt to the bowl. Continue whisking until just combined. Be careful not to over-mix.

Spoon an even amount of batter into each muffin liner.

Bake the muffins on middle rack of oven until a toothpick inserted in the centers comes out clean, 15-25 minutes.

Check to see that muffins are done. Remove from oven or add time as needed.

Allow muffins to cool in the pan for 5 minutes, then remove from the pan and allow to cool completely on a wire rack. Store leftovers at room temperature for 2 days or in the refrigerator for 3 days.