Step 1

Warm up the oven to 180° C / 355° F.

Step 2

In one bowl, combine all dry ingredients apart from nuts. In another bowl combine all wet ingredients.

Step 3

Pour wet ingredients into the dry ones and stir until just combined - do not overmix. Fold in chopped walnuts.

Step 4

Grease standard 12 muffin tin with a bit of oil. Spoon the muffin mixture into the tin.

Step 5

Bake for about 25 minutes, exact time depends on an individual oven.

Step 6

To make caramel sauce, put sugar into a dry frying pan and let it dissolve gently on very low heat. Refrain from stirring it.

Step 7

Warm up coconut milk gently - this is not essential, but it will reduce splattering once you add coconut milk into dissolved sugar.

Step 8

Once sugar melts completely and the sugar turns to an amber colour (careful not to overdo it - caramel burns very quickly), whisk 1/4 cup of coconut milk into the sugar until combined.

Step 9

Warm it up again slowly until bubbles start to appear on the surface, then add the rest of coconut milk and a pinch of salt. Stir the mixture well, let it bubble for a bit and take off the heat. Let it cool before decorating muffins.