Preheat oven to 350 degrees F and oil a muffin pan or fill with paper liners.

In medium bowl, mix dry ingredients, reserving walnuts for step 4.

Add crushed pineapple and wet ingredients to dry ingredients. Mix until all ingredients are well incorporated.

Fold in walnuts.

Using ice cream scoop or measuring cup, add dough to muffin cups.

If desired, sprinkle muffins with extra chopped walnuts and pineapples for added flavor and texture.

Bake 15 to 20 minutes or until a toothpick comes out clean from center.

Store at room temperature for a couple days in an air-tight plastic bag or container or in refrigerator 4 to 5 days. Muffins can also be frozen 2 to 3 months.