Step 1

Preheat the oven to 350ºF. Prepare a 12-cup or jumbo 6-cup muffin tin with paper liners or spray it with baking spray.

Step 2

Whisk the flour, baking soda, cinnamon, nutmeg, and salt together in a medium size bowl. Add the coconut and pecans to the bowl with the dry ingredients and whisk once more to combine.

Step 3

Place mashed bananas and sugar in a large bowl and beat with a hand mixer on low until combined. Add the egg, buttermilk, melted butter, and vanilla, and beat until combined.

Step 4

Fold in the flour mixture with a wooden spoon or spatula. Fill the muffin tins just over halfway full or until the batter is evenly distributed. Sprinkle the tops with more coconut and pecans if desired.

Step 5

Bake the muffins for 15-20 minutes, or until a toothpick inserted into the center comes out clean and the edges begin to pull away from the tin. Let cool on a wire rack. Serve warm or at room temperature, or freeze for up to 2 months.