Looking for a little indulgence? Have A Gluten-Free Cupcake With Chocolate Chips And Peanut Butter Frosting!
We’ve all been there. Those nights where your dinner was just too small, or your day was just too hectic, and you need a little sweet treat to give your evening a bit more excitement. You’ve already tried the single-serve cookies and the microwaved brownie in a mug, but have you tried a single-serving cupcake that’s ready in under thirty minutes?
This chocolate chip gluten-free cupcake is a breeze to make, and the cherry on top is the high-protein peanut butter and Greek yogurt frosting slathered on top. There’s no need to worry about leftovers, and while it’s still a treat, this cupcake’s balanced ingredients mean you can indulge without a sugar crash.
Whether you’re gluten-free, you’re looking for a single-serve treat, or you’re just someone who doesn’t want to share their dessert (hey, I don’t judge), this recipe is for you. It’s got everything: the nutty warmth of oats, the indulgence of chocolate, and the satisfying creaminess of peanut butter.
Is This Gluten-Free Cupcake with Chocolate Chips Healthy?
Let’s be real: no one eats cupcakes to boost their vitamin intake, but this one is surprisingly better for you than the store-bought versions. Oat flour brings fiber and a little protein to the party, while Greek yogurt adds creaminess without a lot of fat, and natural peanut butter provides healthy fats and protein.
Thinking of making this recipe even healthier? Swap the honey for the lower glycemic index sweetener agave or your sugar-free sweetener of choice. You can also use dark chocolate chips and opt for unsweetened peanut butter.
Your New Favorite Breakfast
Yes, you heard that right: a cupcake for breakfast. This little gem is basically oatmeal in disguise! With oats as the main ingredient, alongside Greek yogurt and peanut butter (ingredients commonly found atop a bowl of oatmeal or overnight oats), who says you can’t have it for breakfast?
This gluten-free cupcake will make you look forward to waking up, and it’ll give you slow-burning energy to power through the morning. Tired of Monday mornings dragging you down? Enter the cupcake that makes every day feel like a Friday. It’s portable, satisfying, and packed with a balance of carbs, protein, and healthy fats. In short, it’s the perfect grab-and-go breakfast.
Plus, who doesn’t want chocolate for breakfast? Life’s too short to save the good stuff for dessert.
How To Make Ahead And Store
Place the cupcake in an airtight container. It’ll stay fresh in the fridge for up to 3 days. For longer storage, freeze it (without frosting) for up to 2 months. Let it thaw at room temperature and frost before serving.
Serving Suggestions
To make a more filling breakfast alongside this gluten-free cupcake, I like to pair it with a Coconut Milk Quinoa Fruit Salad or a Watermelon Fruit Salad for extra nutrients. It’s also the perfect sweet ending to a Sweet Potato Breakfast Hash With Bacon, this Breakfast Bowl, or some delicious Breakfast Tacos.
Ingredients
- 1/4 cup + 2 tablespoons oat flour
- 1/4 teaspoon baking powder
- 1 pinch salt
- 2 teaspoons unsweetened vanilla almond milk
- 1 tablespoon honey
- 1/4 teaspoon vanilla extract
- 1 egg yolk
- 1 teaspoon plain Greek yogurt
- 1 tablespoon mini chocolate chips plus extra for garnishing
For the frosting:
- 1 1/2 tablespoons natural peanut butter
- 1 tablespoon + 1 teaspoon Greek yogurt
- Sweetener of choice to taste
Instructions
- Preheat your oven to 350℉ and line one cup of a 6- or 12-cup cupcake tray with a cupcake liner. Fill the others halfway with water.
- In a small bowl, mix together oat flour, baking powder, and salt.
- In a separate small bowl, whisk together almond milk, honey, vanilla extract, egg yolk, and Greek yogurt until smooth.
- Gently stir wet ingredients into dry ingredients until combined, then stir in chocolate chips.
- Bake until a toothpick inserted in the center of the cupcake comes out clean, around 15 to 20 minutes.
For the frosting:
- In a medium bowl, mix together peanut butter, Greek yogurt, and your sweetener of choice until you achieve your desired sweetness and frosting thickness. Add more peanut butter to make frosting thicker, or more Greek yogurt to make it runnier.
- Allow cupcake to cool fully in the pan before frosting to prevent melting. When ready, frost cupcake and garnish with extra chocolate chips.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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