Paleo Jelly Donut Cupcakes

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

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.