Preheat oven to 350 degrees F.

Whisk together dry ingredients (through salt) in a medium mixing bowl. 

Add wet ingredients (through coconut oil) to bowl and mix until smooth. 

Stir in chopped walnuts.Lightly coat ten silicone muffin liners with cooking spray and divide batter between cups. 

Bake muffins for 20-25 minutes, until a toothpick or knife inserted comes out clean. 

Store leftovers in fridge in an airtight container up to one week, or in freezer up to one month.