Paleo. No gluten. Awesome.

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
12
Yield:
12 cupcakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

Nutrition Facts

180 calories; protein 2.4g; carbohydrates 18.7g; fat 11.2g; cholesterol 46.5mg; sodium 142mg. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/02/2014
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. Read More
(14)

Most helpful critical review

Rating: 3 stars
12/21/2013
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. Read More
(4)
16 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/02/2014
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. Read More
(14)
Rating: 5 stars
07/20/2013
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. Read More
(11)
Rating: 4 stars
01/27/2015
I really liked these but my kids thought they were "okay". I made again but used pumpkin instead of applesauce coconut sugar instead of honey and added 2 tsps of pumpkin pie spice. I liked them even more this way and my kids gave better reviews too. I used all-fruit raspberry spread the first time and apricot jelly the second. I think the all-fruit spread is better as it is thicker and I like the idea of the jelly center better than swirling it through the muffin. Read More
(11)
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Rating: 3 stars
12/21/2013
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. Read More
(4)
Rating: 4 stars
08/26/2013
I thought they turned out ok. This was my first attempt at a paleo dessert. My youngest daughter liked them. Read More
(3)
Rating: 5 stars
01/22/2014
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! Read More
(3)
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Rating: 5 stars
02/22/2015
These are so yummy but I agree with the other comments. It didn't make all 12 but I won't be upset to double it:) Read More
(2)
Rating: 5 stars
03/07/2017
Very easy and tasty Read More
(1)
Rating: 5 stars
04/01/2017
I substituted a banana for the applesauce and honey and added 2 squirts of liquid stevia and they were great! Read More
(1)
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