White Wine Cocktail with Peaches and Honey Fig Syrup {GF} - Food Faith Fitness

Single Serving Oatmeal Chocolate Chip Cupcake

 This quick and easy, gluten free cupcake is packed with chocolate chips and has a peanut butter and Greek yogurt frosting! The perfect recipe for those times when you want one cupcake, but still want to keep it healthy!

Course Dessert
Cuisine American
Keyword gluten free cupcake recipe, gluten free desserts, healthy desserts, vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1
Author Taylor


  • 1/4 Cup + 2 Tbsp Oat flour
  • 1/4 tsp Baking powder
  • Pinch of salt
  • 2 tsp Unsweetened vanilla almond milk
  • 1 Tbsp Honey
  • 1/4 tsp Vanilla extract
  • 1 Egg yolk
  • 1 tsp Plain Greek yogurt I used fat free
  • 1 Tbsp Mini chocolate chips
  • For the "frosting:"
  • 1 1/2 Tbsp Natural peanut butter
  • 1 Tbsp + 1 tsp Greek yogurt (again I used non fat)
  • Sweetener of choice to taste.


  1. Preheat your oven to 350 and line onemuffin hole(I don't what to call it) with paper. Remember to put some water in the rest!
  2. Mix together the oat flour, baking powder and salt in asmall bowl.
  3. In a separate small bowl, whisk together the almond milk, honey, vanilla extract, egg yolk and Greek yogurt until smooth and the yogurt is no longer chunky.
  4. Stir the wet ingredients into the dry, and then stir in the chocolate chips.
  5. Bake until a toothpick inserted in the center comes out clean, 15-20 mins.
  6. Let the cupcake cool slightly and make the "frosting"
  7. Mix together the peanut butter, greek yogurt and sweetener of choice until you achieve your desired sweetness. Spread on top of the cupcake. *
  8. DEVOUR.

Recipe Notes

The frosting is very thick. I honestly rolled mine into a ball with my hands and then spread 'er on the cupcake as I found it easier than being civilized and using utensils :)
* I tried tripling this recipe and making it into 3 cupcakes. They were good, but not as delicious. It is truly a single serve recipe.