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–+ servings
Low sugar chocolate cupcake recipe
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Healthy Chocolate Cupcakes

These gluten-free and nut-free treats are low in sugar and made with wholesome ingredients.
Course Dessert
Cuisine American
Keyword Gluten-Free, Low sugar, Nut-free
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12 cupcakes
Calories 93kcal
Author Lauren Goslin

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 facts based on using almond flour (as pumpkin seed flour is unavailable on the nutritional site I use) and unsweetened almond milk.
Weight Watchers points: 3

Nutrition

Calories: 93kcal | Carbohydrates: 9.6g | Protein: 2.5g | Fat: 5.5g | Fiber: 1.8g | Sugar: 3g