Preheat the oven to 350ºF. Prepare a 12-cup or jumbo 6-cup muffin tin with paper liners or spray it with baking spray.

Whisk the flour, baking soda, cinnamon, nutmeg, and salt together in a medium size bowl. Add the coconut and pecans to the bowl with the dry ingredients and whisk once more to combine.

Place mashed bananas and sugar in a large bowl and beat with a hand mixer on low until combined. Add the egg, buttermilk, melted butter, and vanilla, and beat until combined.

Fold in the flour mixture with a wooden spoon or spatula. Fill the muffin tins just over halfway full or until the batter is evenly distributed. Sprinkle the tops with more coconut and pecans if desired.

Bake the muffins for 15-20 minutes, or until a toothpick inserted into the center comes out clean and the edges begin to pull away from the tin. Let cool on a wire rack. Serve warm or at room temperature, or freeze for up to 2 months.