These gluten-free and nut-free chocolate cupcakes are lower 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 this recipe is lower in sugar than your average chocolate cupcake.
They're made with a combination of oat flour and pumpkin seed flour, both of which I grind myself.
The texture reminds me a bit of brownie meets cake, with the perfect amount of chocolate flavor that's not overpowering.
These are a great treat for kids with allergies, and they're scrumptious when topped with my Healthier Chocolate Frosting.
Ingredients needed
- Oat and pumpkin seed flours - If you have nut allergies, pumpkin seed flour is a great replacement for almond flour. If you prefer, use almond flour.
- Cocoa powder
- Baking soda - This helps the muffins bake through and rise a bit.
- Sea salt
- Vanilla extract
- Milk
- Oil - Olive, grapeseed, and coconut oil are all great choices. Melted butter will work as well, if you're not dairy-free.
- Maple syrup
- Applesauce - I use my homemade applesauce to help sweeten and moisten. We've also replaced it with two mashed bananas.
- Chocolate chips - Mix in some chopped dark chocolate or sprinkle some on top to add sweet bites.
How to make healthy chocolate cupcakes
Preheat your oven and begin mixing the dry ingredients together in a large bowl.
Mix the wet ingredients separately, then marry the bowls together, mixing just until moistened.
Using a large ice cream scoop, divide the batter amongst 12 paper muffin cups. Tops with chocolate chips, if desired, and bake 11-15 minutes until springy to the touch.
Recipe notes
I like to add in a few drops of stevia for a little extra sweetness.
Cinnamon is a great addition to these as well! I usually add 1/4 - 1/2 teaspoon.
If you're searching for a recipe without any added sweeteners, try my Chocolate Banana Muffins.
Healthy Chocolate Cupcakes
Ingredients
DRY INGREDIENTS:
- 1 cup oat flour
- ⅓ cup pumpkin seed flour
- ⅓ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
WET INGREDIENTS:
- ¼ cup milk of your choice
- 2 large eggs
- ¾ cup applesauce
- ¼ cup grapeseed oil I've also used olive and coconut oils
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- chopped chocolate or chocolate chips as desired for topping
Instructions
- Preheat the oven to 375 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 12 paper muffin cups and divide the batter amongst the cups.
- Top with chocolate, if desired.
- Bake 11-15 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!