These chocolate oat flour cupcakes are a lightened up version of classic chocolate cupcakes, but still have a moist, fudgy texture you’ll crave after a long day! They’re also higher in protein and fiber, so you won’t end up on the blood sugar rollercoaster for hours. Perfect for special occasions or anytime you need a sweet treat! {Gluten-free}
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Oat Flour Cupcake Recipe
If you’re a cupcake lover, but want a healthier option, you’ll love these Oat Flour Cupcakes topped with my favorite 2-Ingredient Chocolate Frosting!
They make the perfect sweet treat for when you’re feeling like something chocolatey, but want an extra boost of nutrients too!
Elysia’s Recipe Recap
Texture: Moist and fudgy with a creamy frosting
Taste: Rich and chocolatey, just sweet enough without being overly sweet
Ease: There are a few steps involved in the process since you need to make the batter and frosting, but it’s all pretty simple.
Recommended: Great for people who love peanut butter chocolate and prefer a more fudgy cupcake instead of light and fluffy.
Would I make these again? Yes, and I have! They’re my go-to when I want a healthier treat to satisfy those chocolate cravings. My kids love them too!
For more chocolate-infused recipes, you’ll also love this Sugar Free Chocolate Cake or these Protein Brownie Bites!
Why These Cupcakes Are Dietitian-Approved
- Rely on simple ingredients and pantry staples (so you can throw them together on the fly)
- Look and taste like a traditional dessert
- Easy way to satisfy a sweet craving without overdoing it on cake or brownies
- Contain 8 grams of protein and 4 grams of fiber per cupcake to actually fill you up
- Great healthier alternative to serve at parties and gatherings
- Naturally sweetened with coconut sugar, which has a lower glycemic index
- Makes 12 delicious gluten-free cupcakes (perfect for those with dietary restrictions)
Ingredient Notes
Dry ingredients
- Oat flour: You can use store-bought, but it’s so much cheaper to make your own oat flour if you have time! It just needs to be blended into a powder in a high power blender or food processor. I typically use rolled oats, but you can get away with quick oats too.
- Unsweetened cocoa powder: For that rich chocolate flavor.
- Coconut sugar: This is a natural sweetener made by dehydrating coconut palm sap into a powder. It has a lower glycemic impact than traditional white sugar and has a rich, nutty taste similar to brown sugar. It’s a very easy swap for sugar in almost any baked good.
- Baking soda: To make the cupcakes rise.
Wet Ingredients
- Room temperature milk: For moisture. Feel free to use nondairy milk or traditional cow’s milk.
- Apple cider vinegar: This is key! It will activate the baking soda to help the cupcakes rise.
- Eggs: To bring the batter together and add extra protein and healthy fats.
- Plain 0% Greek yogurt: Greek yogurt is like a secret weapon. It adds a rich, moist texture (and extra protein) without the fat!
- Natural peanut butter: For a moist, fudgy texture and extra fats and fiber.
- Melted coconut oil: This is my go-to alternative for vegetable oil. Just be sure that the coconut oil isn’t too hot.
- Vanilla extract: For extra flavor.
For the chocolate frosting
- Dark chocolate chips
- Coconut cream: Chill a can of coconut cream in the fridge. We’ll melt the chocolate chips to make a fudgy ganache-style topping loaded with healthy fats.
Step-by-Step Instructions
To make the cupcakes:
- In a medium bowl, mix together all of the dry ingredients and set aside.
- Make buttermilk by adding milk and vinegar to a large bowl and leave it untouched for 10 minutes.
- Add the rest of the wet ingredients to the milk and vinegar mixture. Using a hand whisk, whisk to combine. Next, add in the dry ingredients and whisk until you get a smooth batter with no lumps.
- Using an ice cream scoop, divide batter evenly into muffin pan lined with silicone or paper muffin liners.
- Bake in a preheated oven at 350ºF, without the fan, on a lower ⅔ rack for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
To make the frosting:
- Meanwhile, add the chilled coconut cream to a large mixing bowl and set aside.
- Next, add the chocolate chips to a microwave safe bowl and microwave in 30 second intervals, until the chocolate is smooth and melted. Stir each time you check it to prevent the chocolate from burning on the bottom of the bowl.
- Add the melted chocolate to the coconut cream and whisk together until the mixture is smooth. Cover the bowl and refrigerate for at least two hours, to allow it to thicken.
- Remove the bowl from the refrigerator and allow it to sit at room temperature for 15 minutes. Using an electric hand mixer or stand mixer, beat the firm frosting on medium to high speed until light and fluffy. Spread or pipe the frosting onto the cupcakes.
Keep scrolling to the recipe card below for the full printable recipe!
Expert Tips
- You can either use store-bought oat flour or make your own by adding quick or rolled oats to a blender and blending until you achieve a fine flour-like consistency.
Recipe FAQs
The tricky thing about using gluten-free flours is that they are not always interchangeable. Although oat flour can sometimes be replaced with regular all purpose flour, you often have to make adjustments to the liquids. For the best results, please follow the base recipe as written.
If you need to avoid eggs, flax eggs are a great alternative. For every egg you want to replace with a flax egg, stir together one tablespoon of flaxseed meal to 3 tablespoons of water and let it sit for 5 minutes. This is a good way to add some extra healthy fats and fiber, as well.
There’s a fine line between muffins and cupcakes. Generally, muffins are less sweet and heartier, ideal for eating on the go or as a quick snack. Cupcakes are generally light, airy, and topped with frosting, like a mini cake. This recipe is like a cross between the two. They’re definitely not muffins, but they have a rich, fudgy consistency that reminds me of a combination of chocolate cake and brownies. They’re so good!
Storage Guidelines
Store leftover cupcakes in an airtight container at room temperature for 2-3 days. You can also freeze the leftover baked cupcakes and the frosting separately, then thaw and decorate fresh. Great when you need to satisfy a sugar craving!
Serving Suggestions
These gluten free chocolate cupcakes can be served just like traditional cupcakes – as a sweet snack, alternative to birthday cake, or a nice grab-and-go dessert for entertaining.
Since they are lower in sugar and higher in fiber and protein than traditional cupcakes, they’re a healthy option to serve at brunch, too.
I like to enjoy mine with some fresh fruit, like sliced strawberries or bananas, which works so well with the chocolate.
Recipe Variations
- Use a different nut butter: Almond or cashew butter are great alternatives to peanut butter.
- Play with mix-ins: Try folding chopped nuts or chocolate chips into the batter for extra texture or sprinkle some on top!
- Use your favorite frosting: I love the creaminess of the chocolate frosting in this recipe, but if you have a frosting you prefer, go for it! We sometimes make them using this naturally sweetened frosting and it’s a great option too!
More Chocolate Recipes You’ll Love
- Dark Chocolate Almond Butter Cups
- Vegan Chickpea Brownies
- No-Sugar Added Chocolate Brownie Cupcakes
- Healthy Chocolate Baked Donuts
- Healthy Chocolate Zucchini Bread
Did you make this recipe? Scroll down to leave a star rating and review!
Chocolate Oat Flour Cupcakes
Ingredients
Dry Ingredients
- 1 1/3 cup oat flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup coconut sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup plus 2 tablespoons milk, room temperature
- 1/2 tablespoon apple cider vinegar
- 2 large eggs, room temperature
- 1/2 cup plain 0% Greek yogurt
- 1/4 cup natural peanut butter
- 2 tablespoons melted coconut oil
- 2 teaspoons vanilla extract
Frosting
- 1 1/2 cups dark chocolate chips
- 3/4 cup coconut cream (chilled)
Instructions
To make the cupcakes
- In a medium bowl, mix together all of the dry ingredients and set aside.
- Make buttermilk by adding milk and vinegar to a large bowl and leave it untouched for 10 minutes.
- Add the rest of the wet ingredients to the milk and vinegar mixture. Using a hand whisk, whisk to combine. Next, add in the dry ingredients and whisk until you get a smooth batter with no lumps.
- Using an ice cream scoop, divide batter evenly into muffin pan lined with silicone or paper muffin liners.
- Bake in a preheated oven at 350ºF, without the fan, on a lower ⅔ rack for 16-18 minutes or until a toothpick inserted in the centre comes out clean. Cool completely on a wire rack.
To make the frosting
- Meanwhile, add the chilled coconut cream to a large mixing bowl and set aside.
- Next, add the chocolate chips to a microwave safe bowl and microwave in 30 second intervals, until the chocolate is smooth and melted. Stir each time you check it to prevent the chocolate from burning on the bottom of the bowl.
- Add the melted chocolate to the coconut cream and whisk together until the mixture is smooth. Cover the bowl and refrigerate for at least two hours, to allow it to thicken.
- Remove the bowl from the refrigerator and allow it to sit at room temperature for 15 minutes. Using an electric hand mixer or stand mixer, beat the firm frosting on medium to high speed until light and fluffy. Spread or pipe the frosting onto the
Notes
- You can either use store-bought oat flour or make your own by adding quick or rolled oats to a blender and blending until you achieve a fine flour-like consistency.
Nutrition
A version of this recipe was originally published in May 2015. It was adapted to include new ingredients, photos and text in January 2025.
Did you use natural peanut butter in the frosting?
Yes, I used natural peanut butter :)
sounds like i need to bake this cupcake ASAP…and that frosting looks amazing.
Thanks Dixya — they’re so tasty and I was really happy with how the frosting turned out!
Can’t go wrong when chocolate and peanut butter are involved! One of my favorite combos!
Thanks Emily — I totally agree!
These are ADORABLE. And you can’t go wrong with pb and chocolate!
Aww thanks Abbey! Oh I’m team PB and chocolate all the way!
Those cupcakes look delicious! Happy Birthday!!
Thanks so much Ilka!
THESE ARE SO FRIGGIN GORGEOUS! What crowd pleasers!! I am in awe. And rainbow sprinkles do me in EVERY TIME!
What beautiful and healthy cupcakes – I can’t imagine a better, guilt-free treat! Running to get my sprinkles right now!
Thank you Laura! You wouldn’t even guess they’re healthy when you taste them..hope you enjoy these decadent (yet still quite healthy) cupcakes!