Heat your oven to 180°C/160°C Fan/350°F/Gas mark 4
Line your muffin tin with 12 muffin cases.
Mix together your almond milk and cider vinegar and set aside.
Mix your coffee with your just boiled water and set aside to cool then add your vanilla extract.
Sift together your flour, salt, bicarbonate of soda, baking powder and cinnamon.
Add your flour mixture and sugars together and give them a whizz together in your mixer to combine.
Add your oil, coffee, vanilla extract and milk mixture and beat on a medium high heat until smooth, ie about 30 seconds.
Mix in your chopped walnuts.
Add just over 2 tablespoons and 1 teaspoon to each muffin case.
Bake in the centre of your oven for between 15-20 minutes until well risen.
Remove from your oven and tin and place on a cooling rack.