Paleo Jelly Donut Cupcakes Recipe - Allrecipes.com
  • READY IN 40 mins

Paleo Jelly Donut Cupcakes

Recipe by  

"Paleo. No gluten. Awesome."

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Ingredients Edit and Save

Original recipe makes 12 cupcakes Change Servings

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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 25 mins
  • READY IN 40 mins
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Reviews More Reviews

Jul 20, 2013

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.

 
Aug 26, 2013

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

 

4 Ratings

Jan 22, 2014

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!

 
Dec 21, 2013

the flavor was good but they definetly needs way more almond flour they came out like a little soft . i will try this again but double the flour.

 

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Nutrition

  • Calories
  • 197 kcal
  • 10%
  • Carbohydrates
  • 21.7 g
  • 7%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 142 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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