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