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Preheat the oven to 350°F (180°C). Spray a muffin tray with non-stick spray. Set aside.
Sift the flour into a mixing bowl and add the light brown sugar, baking powder, salt and cinnamon. Mix together.
Add the banana to a blender along with the soy milk and the coconut oil. Blend until smooth.
Pour the blended mix over the dry ingredients and mix in.
Add the chopped walnuts and fold them into the batter.
Divide the batter evenly between the muffin partitions of your prepared muffin tray. Add more chopped walnuts directly to the top of the muffins.
Place into the oven and bake for 25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
Allow the muffins to cool in the tray for a few minutes and then remove them from the muffin tray and transfer them to a wire cooling rack.