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.