Paleo Jelly Donut Cupcakes - cooking recipe

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 (optional)
1/2 cup raspberry jam, or as needed

Preparation

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.