1½ cups all-purpose flour
½ cup sugar
2 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
1 medium banana
1 large egg, lightly beaten
½ cup milk
⅓ cup butter, melted
½ cup chopped walnuts
Preheat oven to 375°F.
Line 12 muffin cups with paper liners.
Combine the flour, sugar, baking powder, cinnamon and nutmeg in a medium bowl.
Mash the banana In another medium bowl.
Add the egg, milk and butter. Mix well.
Add the banana mixture into the dry ingredients and stir until combined.
Stir in the walnuts.
Spoon the batter into the muffin cups.
Bake until the muffins spring back slightly when touched, 20–25 minutes.
Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Yield 12 muffins.