Preheat the oven to 200C/400F/gas mark 6. Line a 12 cup muffin tray with muffin liners.
Sift together the plain flour, wholemeal flour, baking powder, salt, cinnamon and nutmeg.
In a separate bowl whisk together the mashed bananas, coconut sugar, milk, oil, maple syrup and vanilla extract.
Gradually whisk the wet ingredients into the dry but be careful not to overmix. Fold in two thirds of the chopped nuts
Divide the batter between the muffin liners (I use an ice cream scoop) and scatter over the remaining chopped nuts.
Bake for about 18 minutes until a skewer inserted into the centre comes out clean.
Leave to cool in the tray for five minutes then transfer the muffins to a wire rack and leave to cool completely.
Once cool, store in an airtight container for up to five days.