1 1/2 c. unbleached all-purpose flour
1 1/2 tsp. baking soda
1/4 tsp. salt
1/8 tsp. ground nutmeg
1 1/4 c. mashed ripe bananas (about 3 lg.)
1/2 c. sugar
1/4 c. firmly packed dark brown sugar
1/2 c. (1 stick) unsalted butter, melted
1/4 c. milk
1 lg. egg
1 c. unsalted macadamia nuts, toasted, chopped

Preheat oven to 350 degrees. Grease 12 muffin cups or line with muffin papers. Sift first 4 ingredients into large bowl. Combine bananas, both sugars, butter, milk and egg in medium bowl. Mix into dry ingredients. Fold in half of nuts.

Divide batter among prepared muffin cups. Sprinkle tops of muffins with remaining macadamia nuts. Bake until muffins are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer muffins to rack and cool.