Preheat the oven to 350°F and line a muffin tin with 12 muffin liners.

In a medium bowl, mix together the flour, baking soda, baking powder, salt and cinnamon. Set this aside.

In a large bowl, mix together the granulated and brown sugar, eggs, canola oil, and vanilla.

Stir in the mashed bananas.

Add the dry mix to the wet and stir just until combined. Do not over mix!

Divide the batter evenly among the muffin liners and bake for 17-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Let the muffins cool for 5 minutes in the pan and then turn out to a wire rack to cool completely.

Once the muffins have cooled, place in an airtight container and store at room temperature for up to 5 days.