-
Preheat the oven to 425
-
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
-
In a large bowl, mash the 3 ripe bananas.With a stand mixer or electric mixer, beat in the melted butter, both sugars, egg, vanilla extract, and milk. Combine together well.
-
Pour the dry ingredients into the wet ingredients and beat until combined. Fold in the chocolate chips and nuts.
-
Add liners to your muffin tin and fill them up to the batter with the top (this is going to help give them that domed top). Bake for 5 minutes at 425, then reduce the temperature to 350 F and bake for an additional 15 minutes. The total bake time is about 20-22 minutes.
-
Pop them out of the pan and let them cool completely on a cooling rack. Muffins will keep for about 5 days in a container or in the refrigerator.