Chocolate Oatmeal Cupcake
Yield: 1/2 dozen cupcakes or 1 – 8×8 cake
2 cups gluten free oatmeal
3/4 tsp baking soda
pinch of Himalayan pink sea salt
1 1/2 tsp vanilla extract
1/2 cup pure grade A maple syrup
1/2 cup coconut oil (melted)
1/2 cup allergy-free chocolate chips
1/2 cup apple sauce
1) Turn oven at 350 degrees.
3) Add the rest of the ingredients to the food processor.
4) Blend for about 5 minutes or until everything is mixed super well.
Otherwise pour batter into an 8×8 glass dish.
6) Cook for 20 minutes or until toothpick comes out clean.
7)Let cook before serving.
If you are looking for a topping, melt more chocolate chips and drizzle on top, or put homemade marshmallow on top.
Instead of adding the chocolate chips to the food processor you can also just fold the chocolate chips into the batter at the very end to have the cupcake filled with chunks of chocolate 🙂
We hope you enjoy this treat as much as we do 🙂
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