Paleo Jelly Donut Cupcakes

Paleo. No gluten. Awesome.

Original recipe makes 12 cupcakes

Ingredients

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
1/2 cup raspberry jam, or as needed

  • PREP

    15 mins

  • COOK

    25 mins

  • READY IN

    40 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  2. 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.
  3. Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes.

Nutrition

Calories: 197 kcal
Carbohydrates: 21.7 g
Cholesterol: 53 mg
Fat: 11.6 g
Fiber: 4.2 g
Protein: 3 g
Sodium: 142 mg

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