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Preheat the oven to 400°.
If you’re making your own buttermilk, do so now so it can thicken.
Grease or spray spray a 12 cup muffin tin. Alternatively, use paper liners. If you want them to peel off easily, spray the liners. The muffin tin I use has ½ capacity.
Whisk the flour, baking powder, baking soda, cinnamon and salt in a bowl. Set aside.
In a large bowl mash the bananas with a fork. It should measure 1 ½ cups.
Using a fork or a whisk, stir in the oil, sugars, eggs, buttermilk and rum and mix until it’s all combined.
Add the dry ingredients and walnuts to the wet and stir. Once it’s mostly incorporated, mix for 50 strokes.
Scoop batter into muffin pan filling to top. It should be the perfect amount for a 12 (½ cup) muffin pan.
Sprinkle tops with streusal.
Bake 25 - 30 minutes. Check after 22 as oven temperatures run differently.
Let cool for 5 - 10 minutes, then remove from pan and continue to cool on wire rack.