paleo jelly donut cupcakes

Ingredients

• Servings: 12
• 1/2 cup applesauce
• 1/2 cup coconut oil, melted
• 3 eggs
• 3 tablespoons honey
• 1 tablespoon vanilla extract
• 1/2 cup coconut flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 tablespoon almond milk, or as needed (optional)
• 1/2 cup raspberry jam, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c). line 12 muffin cups with paper liners.
• blend applesauce, coconut oil, eggs, honey, and vanilla extract in a food processor or using an immersion blender. transfer mixture to a large bowl; stir in coconut flour, salt, and baking soda until batter is solid, yet easily spooned. thin mixture with almond milk if needed. fill prepared muffin cups about 2/3-full with batter; spoon and swirl raspberry jam into each cup.
• bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes.