Walnut Carrot Cake Muffins

-1 Preheat the oven to 350 F
-1 In a large bowl, combine the grated carrots, sugar, oil, applesauce, eggs and vanilla extract. Whisk together until smooth
-1 Add in the flour, cinnamon, baking soda, baking powder and salt and whisk together until fully incorporated
-1 Fold in the walnuts, reserving some to top the muffins with. 
-1 Fill a 12-count muffin tin with 10 muffin liners and spoon about ¼ cup of batter into each cup. Top each muffin with the remaining chopped walnuts
-1 Bake for 20-22 minutes, until the tops are firm to touch or a toothpick comes out clean 
-1 Let cool completely, then store in an airtight container for up to 3 days, or refrigerate for up to 1 week