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.
Ingredients needed
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.
Recipe notes
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?
Sweet Potato Chocolate Chip Cookies
Oat and Pumpkin Seed Chocolate Cupcakes
Ingredients
DRY INGREDIENTS:
- ⅔ cup oat flour
- ½ cup pumpkin seed flour
- 2 Tablespoons cacao powder see Notes
- ½ teaspoon baking soda
- ⅛ teaspoon sea salt
WET INGREDIENTS:
- 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
Instructions
- 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.
Notes
Nutrition
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!
Alice.
Congratulation on the 1st birthday of Mickie! And to your strength and perseverance in going through the challenges! I'm happy you can find joy in little things 🙂 The combination of oat and pumpkin flour sounds like a good pair! I've never had cacao powder though as I'm afraid it would be too pronounced and bitter. Thank you for sharing the recipe, and warm regards to you!