Preheat oven to 180C (350F).

Roast most of the walnuts and reserve some for decoration.

Cut the Camembert cheese and banana into 1 cm dice.

Ensure the egg and margarine are at room temperature for better mixing.

Sift the pancake mix to remove any lumps.

In a bowl, cream together the margarine and sugar until light and fluffy.

Add the yogurt to the creamed mixture and mix well until smooth.

Beat the egg separately and gradually add it to the bowl, mixing well after each addition.

Add the Parmesan cheese and vanilla extract to the mixture.

Sift the pancake mix into the bowl containing the wet ingredients.

Gently fold the batter from the bottom up using a rubber spatula until just combined.

Gently fold in the diced cheese, banana, and roasted walnuts.

Pour the batter into muffin cups, filling each about two-thirds full.

Top each muffin with the reserved walnuts and grated Parmesan cheese.

Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the center comes out clean.

Remove the muffins from the oven and let them cool on a wire rack.

Once the muffins are completely cooled, wrap them in plastic cling film to prevent them from drying out.