Step 1

Preheat the oven to 350°F and grease or line a muffin pan for 8 muffins. Make the topping first by combining all of the ingredients in a small bowl. The coconut oil should be soft (as it usually is at room temperature) but not melted. Use a fork to mash everything together until well-combined.

Step 2

Next sift together all of the dry ingredients (oat flour to salt) in a large bowl and then set aside. After that, combine all of the wet ingredients in a separate large bowl and stir together. Gently fold the dry ingredients into the bowl with the wet along with the chopped walnuts. Careful not to over-mix.

Step 3

Scoop the batter into the muffin pan so that each is 3/4 of the way full. Use your fingers to place the crumb topping on each one then bake them in the oven for 22-25 minutes, until light golden brown around the edges. Allow to cool for at least 15 minutes before serving. Store in an airtight container for up to 3 days.