Oat and Pumpkin Seed Chocolate Cupcakes - These gluten-free and nut-free treats are low in sugar and made with wholesome ingredients.
Let me tell you first off, I love these cupcakes! I use the word 'cupcakes' loosely here, as the recipe only calls for ONE tablespoon of sweetener.
They're made with a combination of oat and pumpkin seed flours, both of which I make myself with a Nutribullet.
The texture reminds me a bit of brownie meets cake, with just a hint of chocolate flavor that's not overpowering.
I had the whole house sample them, and everyone gave them an enthusiastic thumbs up!
These are a great treat for kids who have allergies to gluten and/or nuts.
Oat and pumpkin seed flours - If you have nut allergies, pumpkin seed flour is a great replacement! I love it paired with oat flour in this recipe.
Cacao powder - I like to use cacao powder here because it have a deeper chocolate flavor than cocoa powder.
Baking soda - This helps the muffins bake through and rise a bit.
Sea salt and vanilla extract - These ingredients help with flavor.
Milk - I like to use coconut milk, but any milk you like will work!
Oil - Olive, grapeseed, and coconut oil are all great choices. Melted butter will work as well, if you're not dairy-free.
Maple syrup (or honey) - I like both maple syrup and honey to sweeten this recipe. Honey is a bit sweeter and has a distinct taste, so if that doesn't appeal to you, use maple syrup.
Applesauce - I use my homemade applesauce to help sweeten and moisten.
Chocolate chips - Mixing in some chopped dark chocolate or sprinkle some on top to add some sweet bites.
You can use cocoa powder in place of the cacao, but the cacao offers a richer chocolate flavor.
I like to add in a few dashes of stevia for a little extra sweetness.
Cinnamon is a great addition to these as well! I usually add 1/4 - 1/2 teaspoon.
In the mood for more healthy chocolate treats?
Oat and Pumpkin Seed Chocolate Cupcakes
- ⅔ cup oat flour
- ½ cup pumpkin seed flour
- 2 Tablespoons cacao powder see Notes
- ½ teaspoon baking soda
- ⅛ teaspoon sea salt
- ½ cup milk of your choice
- 1 Tablespoon olive or melted coconut oil
- 1 Tablespoon honey or maple syrup
- 5 Tablespoons applesauce
- 1 teaspoon vanilla extract
- chopped chocolate or chocolate chips as desired for topping
- Preheat the oven to 350 degrees.
- In a large bowl, mix together the dry ingredients.
- Separately, mix the wet ingredients.
- Add the wet mix into the dry bowl, and stir gently until incorporated.
- Line a muffin pan with nine paper muffin cups and divide the batter amongst the cups.
- Top with chocolate, if desired.
- Bake 9-11 minutes or until springy to the touch.
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!