Preheat oven to 375 degrees. Line a 6 cup muffin pan with paper cups.
Add the flour, baking powder, salt, cinnamon, nutmeg and sugar to a large bowl. Whisk together.
1 Cup Gluten Free 1-to-1 Flour Blend, 1 teaspoon Baking Powder, ¼ teaspoon Salt, ½ teaspoon Cinnamon, ⅛ teaspoon Nutmeg, ½ Cup Sugar
In a small bowl, crack the egg and whisk it until it’s frothy. Add the oil, milk, and vanilla. Whisk until well combined.
1 Egg, 3 Tablespoon Olive Oil, ½ teaspoon Vanilla, ¼ Cup Non-Dairy Milk
Pour the wet ingredients into the dry. Fold together about 10 strokes until most of the flour is incorporated
Add the banana and ½ cup of the walnuts. Fold about 5 more times.
1 Ripe Banana, ¾ Cup Walnuts
Fill muffin cups nearly to the top. Sprinkle the remaining ¼ c walnuts on top of the batter.
Bake in preheated oven for 28 minutes.
Serve immediately or cool and store in airtight container.
Notes
STORAGE: Store in an airtight container at room temperature for up to 3 days. If your home is especially warm, I suggest keeping the container in the refrigerator to prevent the bananas from getting a fermented taste.