Jelly Donut Cupcakes

Recipe adapted from Elana's Pantry

Jelly Donut Cupcakes
3 eggs
1/2 cup applesauce
1/2 cup coconut oil
1/2 cup honey
1 Tbsp vanilla extract
1/2 cup coconut flour
1/2 tsp sea salt
1/4 tsp baking soda
For the filling:
1/2 cup GAPS legal jam or jelly (I used fermented apricot)


In a food processor, combine eggs, apple sauce, oil, honey and vanilla and pulse together.  Pulse in coconut flour, salt and baking soda.  Allow batter to sit and thicken just a bit.  Line cupcake tin with paper liners.  Spoon 2 heaping Tbsp cupcake batter into each cupcake liner.  Spoon 1 Tbsp jam on top of batter in each cupcake liner.  Spoon another Tbsp batter in to cupcake liners to cover jam.  Bake at 350 for 20-25 min.  Cool and Serve.  Makes 8 cupcakes.