Step 1

Preheat the oven to 220ºC (425ºF) and line a regular sized muffin tin with 12 silicone or paper liners.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside.

Step 3

Add the mashed banana to a large mixing bowl. Whisk in the yogurt, oil, egg, and vanilla until emulsified.

Step 4

Tip the dry ingredients into the wet ingredients. Gently fold everything together 3-4 times, then add the chopped walnuts. Keep folding gently just until the nuts are dispersed and the flour disappears. Do not over mix the batter; it’s okay if it’s a bit lumpy.

Step 5

Divide the mixture evenly between the 12 cups. The batter should just reach the top of each cavity.

Step 6

Bake the muffins for 5 minutes. Reduce the temperature to 190ºC and bake for a further 11-14 minutes or until a toothpick inserted comes out clean or with just a few crumbs attached.

Step 7

Allow the muffins to cool in the tray for 5 minutes, then remove them to a wire rack to finish cooling completely.