Paleo Jelly Donut Cupcakes

Name: Paleo Jelly Donut Cupcakes
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 122 milliliters applesauce; 0 teaspoons baking soda; 60 grams coconut flour; 109 milliliters coconut oil, melted; 3 eggs; 3 Tbsps honey; 170 milliliters raspberry jam, or as needed; 1 teaspoons salt; 1 Tbsp vanilla extract

Need a gluten free, dairy free, paleolithic, and lacto ovo vegetarian dessert? Paleo Jelly Donut Cupcakes could be a spectacular recipe to try. This recipe makes 12 servings with 115 calories, 2g of protein, and 4g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe is typical of American cuisine. Head to the store and pick up vanillan extract, honey, coconut oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 40 minutes. If you like this recipe, you might also like recipes such as Aspic Jelly, Peanut Butter and Jelly Smoothie, and Pear Jalapeño Pepper Jelly.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.

Equipment you will use

Muffin Liners

Oven

Blend applesauce, coconut oil, eggs, honey, and vanilla extract in a food processor or using an immersion blender.

Ingredients you will need

Vanilla Extract

Coconut Oil

Applesauce

Honey

Egg

Equipment you will use

Immersion Blender

Food Processor

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.

Ingredients you will need

Coconut Flour