Paleo Jelly Donut Cupcakes recipe
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Ingredients
- ½ cup applesauce ½ cup coconut oil, melted 3 eggs 3 tablespoons honey 1 tablespoon vanilla extract ½ cup coconut flour ½ teaspoon salt ¼ teaspoon baking soda 1 tablespoon almond milk, or as needed ½ cup raspberry jam, or as needed
Nutrition Info
- 179.8 caloriescarbohydrate: 18.7 gcholesterol: 46.5 mgfat: 11.2 gfiber: 2.4 gprotein: 2.4 gsaturatedFat: 9.1 gservingSize: -sodium: 142 mgsugar: 14.1 gtransFat: : -unsaturatedFat: : -
Directions Paleo Jelly Donut Cupcakes
Directions
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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.