In a medium bowl, whisk together the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Then in a large bowl, beat the eggs, and add the applesauce, vegetable oil, and brown sugar, stirring to combine.
Now add the dry ingredients to the wet mixture in several increments, stirring a few times. Then add the rolled oats and chopped walnuts and stir just until everything is incorporated.
Spoon the batter into the paper liners filling almost all the way up. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool for about 5 minutes before removing them from the muffin tin. Please find the full recipe, including recipe quantities, at the bottom of the post.
HOW TO FREEZE THESE APPLE SAUCE MUFFINS
First, let the muffins fully cool by removing them from the tin about 5 minutes after they come out of the oven. Place the muffins on a wire cooling rack, and do not wash the tin yet. Once the muffins have fully cooled, place them back in the tin. Place the tin on a flat-level surface in the freezer. Once they are fully frozen, place them in a heavy-duty freezer zipper bag removing as much air as possible. Freeze for up to 3 months.
RECIPE NOTES AND HELPFUL TIPS
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