Preheat oven to 375 degrees F. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. For topping, in a small bowl stir together the 1/4 cup flour and the 1/4 cup granulated sugar. Using a pastry blender, cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans; set aside.
In a medium bowl stir together the 2 cups flour, the 1/2 cup granulated sugar, the brown sugar, baking soda, salt, cinnamon, and nutmeg. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside.
In a small bowl beat egg with a fork; stir in bananas and milk. Add egg mixture to flour mixture all at once; stir just until moistened (batter should be lumpy). Spoon batter into the prepared muffin cups, filling each three-fourths full. Sprinkle topping evenly over batter.
Bake for 16 to 18 minutes or until golden and a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from cups. Serve warm.