Go Back
+ servings
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
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.


  • 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!
  • Mix together the oat flour, baking powder and salt in asmall bowl.
  • 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.
  • Stir the wet ingredients into the dry, and then stir in the chocolate chips.
  • Bake until a toothpick inserted in the center comes out clean, 15-20 mins.
  • Let the cupcake cool slightly and make the "frosting"
  • Mix together the peanut butter, greek yogurt and sweetener of choice until you achieve your desired sweetness. Spread on top of the cupcake. *


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.