Oat and Pumpkin Seed Chocolate Cupcakes - These gluten-free and nut-free treats are low in sugar and made with wholesome ingredients.
Welp, a year ago, this month, I gave birth to Miss Mickie Lux! I still can't quite believe that she's one.
It has been a tumultuous year, to say the least.
Despite the obvious worldly chaos, my personal life has been wracked with myriad health issues stemming from my newest offspring.
I'm not entirely certain why the good Lord has me going through this, but I'm trying to make the best of things. Chocolate cupcakes definitely help!
My idea of delicious chocolate cupcakes
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.
In the mood for more healthy chocolate treats? Try some of these recipes:
Chocolate Banana Muffins
Healthier Chocolate Chip Bars
Sweet Potato Chocolate Chip Cookies
Oat and Pumpkin Seed Chocolate Cupcakes
Ingredients
DRY INGREDIENTS:
- ⅔ cup oat flour
- ½ cup pumpkin seed flour
- 2 Tbsp cacao powder see Notes
- ½ tsp baking soda
- ⅛ tsp sea salt
WET INGREDIENTS:
- ½ cup milk of your choice
- 1 Tbsp olive or melted coconut oil
- 1 Tbsp honey or maple syrup
- 5 Tbsp applesauce
- 1 tsp 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
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.
Some of the items I use to make this recipe include:
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!