Preheat oven to 350 F.
Puree bananas in blender or using the whisk attachment of a mixer. In a mid-size mixing bowl, combine bananas, canola oil, brown sugar, vanilla, eggs, and buttermilk. Stir well.
Sift flour, baking soda, baking powder, and salt into a separate bowl. Add to wet mix and stir to combine, making sure that the batter is smooth and without lumps of flour.
Spray muffin tin with non-stick spray. Fill each cup to 7/8 of the way full of batter. Sprinkle the top of each muffin with a generous dusting of granulated sugar and top with a single banana chip. Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out moist, but not covered in batter. The yield on this recipe is 12-16 muffins.
“When I could still see clearly, I’d start every morning of each day by painting a portrait from my imagination. As my eyesight began to fade, the way I work had to adapt to suit what I could see. I decided to proceed without glasses or magnification of any kind knowing fully I must embraced my blindness if I were continue making art without headaches that accompanied the use of a loupe, magnifying glass, or glasses. Thus the adventure continues, making art nearly blind.”