Preheat oven to 300 degrees F (150 degrees C). Place walnuts on a lined baking sheet and bake for 10 to 11 minutes. When the walnuts are done, take them out of the oven and bring the heat up to 350 degrees F (175 degrees C).
Mash the bananas until you don't see many large banana chunks. I like to go through the mashed banana with a fork to break up large chunks. Add the other wet ingredients to the mashed bananas (maple syrup, coconut oil, egg, soy milk, and vanilla extract).
Add the spices to the wet mixture and stir. Mix in the baking soda and salt. Gradually stir in the flour. I like to add the flour in 3 increments.
Fold in the walnuts.
Spray a 12-muffin pan. Distribute batter evenly among the tins. You can make either 12 smaller muffins or 11 larger ones. I made 11 muffins this time and the batter went almost to the top in each tin.
Sprinkle some turbinado sugar and shredded coconut on top of each muffin.
Bake for 25 to 27 minutes or until a toothpick comes out clean.
Let muffins cool for 10 minutes before serving.