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

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Instructions

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.