Preheat oven to 350°F. Sift together flour, salt, baking powder and nutmeg. Add hazelnut meal and whisk to incorporate. Combine mashed bananas, egg, milk and honey. Add wet to dry and fold together gently. While mixture is still very streaky, add melted butter and fold to incorporate. DO NOT OVER MIX.
Spoon into 6 muffin paper-lined medium muffin molds. (Mixture should come up to the top of the mold.) Brush tops with melted butter.
Bake until golden brown on top, and skewer inserted comes out clean, approx 25 minutes. Muffins should spring back to the touch. NOTE!! The time indicated is very approximate...rely on your senses, not the timer.