Instructions

• Preheat the oven to 350°F. Line a standard-size muffin pan with paper liners or spray the cups with non-stick cooking spray; set the pan aside.
• In a large bowl, sift together 1½ cups (187.5 g) unbleached all-purpose flour, 1½ teaspoons (1.5 teaspoons) baking soda, ¼ teaspoon (0.25 teaspoon) salt, and ⅛ teaspoon (0.13 teaspoon) ground nutmeg.
• In a separate medium bowl, whisk together 1¼ cups (187.5 g) mashed ripe bananas, ½ cup (100 g) granulated sugar, ¼ cup (55 g) dark brown sugar, ½ cup (113.5 g) melted and slightly cooled unsalted butter, ¼ cup (61 ml) milk, and 1 large egg until combined.
• Pour the wet mixture over the dry ingredients. Using a rubber spatula or wooden spoon, fold the ingredients together just until the flour is incorporated and there are no large streaks of flour; do not overmix.
• Fold in half of the 1 cup (134 g) toasted, finely chopped unsalted macadamia nuts, mixing gently until evenly distributed.
• Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle the remaining chopped macadamia nuts evenly over the tops of the muffins.
• Bake in the preheated oven until the muffins are golden brown and a thin knife or toothpick inserted into the centers comes out clean, about 25 minutes.
• Remove the muffins from the oven and let them cool in the pan for about 10 minutes. Then transfer the muffins to a wire rack to cool completely.
• Store cooled muffins at room temperature for up to 3 days.