No one will guess these chocolate oatmeal cupcakes are gluten-free. No weird flours, gums, or anything else – just indulgent taste.
Chocolate Oatmeal Cupcakes
- 2 medium ripe bananas
- 1 cup unsweetened non-dairy milk (such as coconut beverage)
- 6 Tbsp sunflower or safflower oil
- 2 tsp apple cider vinegar
- ½ tsp pure vanilla extract
- 2 cups oat flour (see notes)
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp fine sea salt
Preheat oven to 350°, line a 12 count muffin tin with premium liners.
In a blender add all wet ingredients, process till smooth.
In a large mixing bowl, whisk together dry ingredients. Pour wet on top, whisk until combined.
Divide batter evenly between the tins (they will be nearly full). Bake for 20 to 24 minutes (check at 20). They should look baked on top (not wet) and toothpick comes out with moist crumbs.
Let cool in pan for 5 minutes, then transfer to a cooling rack. Let cool before frosting with a favorite icing.
To make oat flour, process old-fashioned rolled oats in a blender or food processor, until finely ground. You will need 1¼ cups oats to make 1 cup oat flour, give or take.