paleo-jelly-donut-cupcakes

Paleo Jelly Donut Cupcakes

4 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
thischris
Recipe by  thischris

“Paleo. No gluten. Awesome.”

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Ingredients

Adjust Servings

Original recipe yields 12 cupcakes

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.

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Reviews (4)

Rate This Recipe
mojenny
3

mojenny

This is a great recipe! I had agave instead of honey, and had no jam to add, but it still came out great! Thanks for a paleo breakfast.

beccaboo7
1

beccaboo7

I thought they turned out ok. This was my first attempt at a paleo dessert. My youngest daughter liked them.

looper2
0

looper2

So so yummy! I didn't have any applesauce so I used a banana. Put some whipped cream cheese on one for my daughters (6&10) - they loved me!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 197 cal
  • 10%
  • Fat
  • 11.6 g
  • 18%
  • Carbs
  • 21.7 g
  • 7%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 142 mg
  • 6%

Based on a 2,000 calorie diet

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