Method:

1). Preheat the oven to 200 degrees Celsius (180 degrees in a convection oven).
2). Line a muffin tray with 12 paper muffin cases.
3). Peel and mash the bananas in a small bowl.
4). In a large mixing bowl: sift the flour, baking powder, cinnamon, nutmeg and a small pinch of salt. Stir in the sugar and the coconut. For easy mixing, make a well in the middle of the bowl.
5). In a separate bowl whisk the beaten egg, melted butter, milk and vanilla extract. Pour into the middle of the dry ingredients.
6). Add the mashed bananas to the mixture and stir together until just mixed. Take care not to over-mix the batter.
7). With a spoon, divide the mixture among the paper cases and sprinkle the top of each muffin with chopped almonds.
8). Bake for 22-25 minutes until well-risen, golden brown and a skewer inserted into the centre comes out clean. Leave to cool for 5 minutes and serve warm.