Preheat oven to 350.
In a large mixing bowl, mix all of your dry ingredients together (oat flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, allspice).
In another mixing bowl, mix together your coconut oil and sugar. Add in your applesauce, eggs and vanilla. Finally, whisk in your espresso. *Make sure your espresso isn't too hot as you will be mixing it together with your eggs and you do not want your eggs to get cooked by it!
Combine your wet and dry ingredients and mix till all is well incorporated. Add in your chopped walnuts and stir again.
Scoop your muffin batter into your muffin tin, filling each cavity about 2/3 way full. Bake for 16-18 minutes, or until tops are springy.
In a small bowl, blend together your confectioners sugar and spices (cinnamon, ginger, cardamom, allspice).
Add in your vanilla and maple syrup. Whisk until well combined. If the mixture is too thick you can add a teaspoon of water till it reaches the right consistency.
Drizzle over your muffins and devour!
*I recommend storing these muffins in the fridge, in an airtight container and they will last about a week.