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1
Preheat oven to 375u00b0F/190u00b0C, place a rack in the middle of the oven. Line a 12-cup muffin tin with paper liners.
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2
For the muffins:
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In a large bowl, mix egg, oil, white sugar, and vanilla extract. Peel then break bananas into 2-inch pieces, add them to the mix and give them a good mash until they're fully incorporated. Next, dump the flour, baking powder, baking soda and salt right into that same bowl. Carefully stir the dry ingredients around a bit before quickly folding them into the wet ingredients with a spatula. Don't overmix.
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4
Fold in chocolate chips and cherries (I left the cherries whole but you can certainly chop them up).
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Use a 1/4 cup measuring cup to evenly distribute the batter between the muffin cups.
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6
For the streusel mix:
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Blend together brown sugar and flour in a bowl. Use your fingers to blend in the butter. When the mixture has a coarse, crumbly texture, heap a teaspoon or so in the middle of each muffin.
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Bake for 21-23 minutes. These are almost impossible to test for doneness with a wooden skewer, because they're so jam-packed with chocolate chips. Just take them out of the oven when the tops look adequately brown and crunchy and heavenly.
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9
Let the muffins cool in the pan for about five minutes, then remove to a wire rack to cool completely.
