Preheat the oven to 350 degrees F. Lightly grease or line 7 spots in a muffin tin.
In a large mixing bowl, whisk together the flour, cinnamon, baking soda, and salt.
In a separate bowl, combine the wet ingredients. Then pour the wet into the dry, stirring until just incorporated.
Gently fold in the chocolate chips and walnuts.
Fill each prepared space in the muffin tin about half to three-quarters of the way full with batter.
Bake for 12-15 minutes.**
Store in an airtight container at room temperature for up to 4 days, or in the fridge for 1 week.
Notes
**If your flour is not sifted, then measure it out by spooning flour into your measuring cup, making sure NOT to tamp it down tightly. ***After 14 minutes mine were done; pay attention because ovens vary.
Recipe by Lenses and Lentils at https://lensesandlentils.com/chunky-monkey-muffins/