Preheat your oven to 350F, and line a standard muffin tin with 12 paper cups.
In a medium bowl, combine all of the ingredients and mix until a smooth, runny batter is formed.
Using a 1/4 cup, distribute the batter evenly among the 12 baking cups.
Sprinkle the tops with ground walnuts, if desired. (I pulsed the walnuts in my mini food chopper to create a mix of fine powder and chunky walnut pieces for topping.)
Bake at 350F for about 15 minutes, or until the muffins firm in the center and lightly golden.
Allow to cool for 15 minutes, then remove from the pan and serve warm, or at room temperature.
These muffins should keep loosely covered on the counter for up to 3 days, but for best shelf-life, keep them in a sealed bag in the fridge for up to 2 weeks. If you'd like to make these ahead of time for an event, they also freeze and thaw well!
For a vegan variation, you can substitute pure maple syrup for the honey, and flax eggs for the whole eggs. It should be noted that flax eggs will not rise the same way that whole eggs do! Your muffins may sink in the middle, but they will definitely still taste delicious. For a lower-sugar option, reduce the honey to just 2 Tablespoons and add liquid stevia, to taste. When baking with stevia, be sure to add a little extra sweetness as some of the sweetness will be reduced with heat. You'll also want to increase the applesauce by an extra 3 Tablespoons to balance out the moisture.