Replacing all-purpose flour with almond flour in baking

I'm going to be trying my hand at baking some "breakfast muffins" and am playing with the idea of using almond flour instead of the all purpose my recipe calls for. I'm planning on making it using applesauce instead of butter/oil... would I need to add more or make any adjustments to the recipe to account for the almond flour? Or is it just a simple substitute?

I'm also considering an oatmeal/almond flour blend. Would I need more liquid to account for the oatmeal?

Any help would be appreciated Thanks!