Preheat oven to 425-degrees and line two cupcake tins with 18 cupcake liners. Set aside.

In the bowl of a stand mixer, affixed with the paddle attachment, add the oil and sugars. Mix on medium speed until thoroughly combined. Add the egg and mashed bananas. Mix on medium until combined. Add the vanilla extract, cinnamon and nutmeg. Mix until combined. Turn mixer off and use a rubber scraper to ensure all the ingredients are thoroughly combined.

With the mixer on low, add the flour, salt, baking soda and baking powder. Mix until barely combined. Remove the bowl from the mixer and use the rubber scraper to ensure all the ingredients are completely combined.

Fill cupcake liners half full with batter. Bake in 425-degree oven for 5-minutes. Leave the muffins in the oven, but after 5-minutes turn oven down to 375-degrees and continue baking for 12-13 minutes, or until a toothpick inserted in the middle comes out without raw batter on it.

Transfer baked muffins to a wire rack to cool completely. Once cool, option to add the cinnamon-sugar topping.

TOPPING: in a small bowl, melt the butter. In a second small bowl, mix together the sugar and cinnamon. Use a pastry brush to brush the tops of the muffins with the melted butter and then dip the tops of the muffins into the bowl with the cinnamon-sugar topping.