Heat oven to 375 degrees. Spray bottom of muffin cups (regular or mini size) with cooking spray. Or use liners.
In medium bowl combine the sugar, oil, eggs and stir with wire whisk. Add in bananas and vanilla, whisk until combined.
Add in flour, baking soda, salt, and cinnamon and stir together until just combined.
Divide batter evenly among muffin cups. If using regular size muffin tin they’ll be about 3/4 full. I used a 1 1/2 tablespoon scoop to fill mini muffin tins and ended up with 1 1/2 batches (35 mini muffins)
Bake regular size 17-21 minutes or mini size 10-12 minutes or until toothpick inserted in center comes out clean and muffins are high and round on top. The tops of the muffins should not look wet. Edges will be more browned.
Remove muffins and let cool slightly. Place on cooling rack if you have one.
Meanwhile, make cinnamon & sugar topping: Combine the sugar and cinnamon in a small bowl. Put melted butter in a separate bowl (microwaved 15 sec increments to melt). Dip muffin tops into melted butter and then into cinnamon-sugar. Serve warm or let cool completely.
6 allspice berries, lightly crushed, wrapped in cheesecloth & tied
1/3 cup red wine
1/3 cup red wine vinegar
1/4 cup molasses or cane syrup
Melt butter in a deep sauté pan with a cover. Once the butters melted and the foams subsided, add the cabbage and stir to coat.
Add salt & pepper, to taste, red onion, apple and allspice packet, cover the pan and lower the flame to low-medium, turning once in a while, until the cabbage is soft, but still slightly firm about 15 minutes.
Remove lid and deglaze with red wine, bring up flame and cook, uncovered, until the wine is reduced by at least half.
Add the red wine vinegar reduce a little, add the molasses or cane syrup and toss to coat.
Cook 2 to 3 more minutes, remove allspice packet, season with salt & pepper, to taste.