In a mixing bowl, sift all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

Then, whisk until everything is combined and set aside.

You have to use ripe bananas for this recipe, but if you don’t have any, take fresh bananas, and bake them for 10 minutes at 350°F until they blacken.

In a large bowl, peel the bananas and mash them using a fork.

Then, add brown sugar, egg, melted butter, and vanilla essence to the bowl and whisk until well combined.

Now, add the dry ingredients to the wet mixture, whisking just until everything comes together.

Preheat the oven to 425 degrees Fahrenheit or 220 degrees Celsius.

Now, line a muffin pan with parchment paper or muffin paper liners.

Scoop the muffin batter and fill the prepared muffin tin ¾ of the way for each muffin.

Put the tin in the oven and bake for 5 minutes.

Adjust the temperature and set it to 350°F or 175°C.

Bake the muffins for an additional 15 to 18 minutes or until a toothpick inserted into the center comes out clean.

Cool the muffins to room temperature and serve.