Paleo Jelly Donut Cupcakes

5 Reviews 1 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

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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 (5)

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.

jammari
2

jammari

This is an amazing recipe. I knew that coconut flour was good, but this proved it all over again. I found that the recipe barely made 10 medium sized cupcakes and I used apricot jam instead of raspberry, but it would be good with any flavor jam or jelly. My rating is on flavor. Next time I will double the recipe, they were that tasty.

beccaboo7
2

beccaboo7

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

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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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