Single-Serve Chocolate Peanut Butter Oatmeal Cupcak

Name: Single-Serve Chocolate Peanut Butter Oatmeal Cupcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Plus 2 Tablespoons Oat Flour; 1/4 teaspoons Baking Powder; 1 pinch Salt; 2 teaspoons Unsweetened Vanilla Almond Milk; 1 Tablespoon Honey; 1/4 teaspoons Vanilla Extract; 1 Egg Yolk; 1 teaspoon Non-fat Plain Greek Yogurt; 1 Tablespoon Mini Chocolate Chips; 1- 1/2 Tablespoon Natural Peanut Butter; 1 Tablespoon Plus 1 Teaspoon Non-fat, Plain Greek Yogurt; Sweetener Of Choice, To Taste

Servings: persons

1/4 cups Plus 2 Tablespoons Oat Flour
1/4 teaspoons Baking Powder
1 pinch Salt
2 teaspoons Unsweetened Vanilla Almond Milk
1 Tablespoon Honey
1/4 teaspoons Vanilla Extract
1 Egg Yolk
1 teaspoon Non-fat Plain Greek Yogurt
1 Tablespoon Mini Chocolate Chips
1- 1/2 Tablespoon Natural Peanut Butter
1 Tablespoon Plus 1 Teaspoon Non-fat, Plain Greek Yogurt
Sweetener Of Choice, To Taste

1
1.
2
Preheat your oven to 350 F and line one muffin hole (I dont know what to call it) with a paper liner.
3
Remember to put a half inch or so of water in the rest of the holes in your pan!
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2.
5
Mix together the oat flour, baking powder and salt in a small bowl.
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3.
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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.
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4.
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Stir the wet ingredients into the dry, and then stir in the chocolate chips.
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Pour the batter into the paper liner.
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5.
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Bake until a toothpick inserted in the center comes out clean, 15-20 minutes.
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Remove pan from oven.
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6.
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Let the cupcake cool slightly and make the frosting 7.
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Mix together the peanut butter, Greek yogurt and sweetener of choice until you achieve your desired sweetness.
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Spread on top of the cupcake and eat!
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Notes: The frosting is very thick.
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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.
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I tried tripling this recipe and making it into 3 cupcakes.
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They were good, but not as delicious.
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It is truly a single serve recipe.

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cups Plus 2 Tablespoons Oat Flour, 1/4 teaspoons Baking Powder, 1 pinch Salt, 2 teaspoons Unsweetened Vanilla Almond Milk, and more.

Yes, Single-Serve Chocolate Peanut Butter Oatmeal Cupcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Single-Serve Chocolate Peanut Butter Oatmeal Cupcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions