Chocolate Peanut Butter Cupcakes with Oat Flour

A chocolate cupcake with whipped cream and chocolate pieces sits on a white plate. More cupcakes are displayed on a glass stand in the background, with cocoa powder and other ingredients nearby.

Chocolate Peanut Butter Cupcakes with Oat Flour

Chocolate peanut butter cupcakes that are outrageously decadent and rich but made with oat flour, protein powder, honey, banana and a delicious coconut cream based peanut butter frosting.

Course Dessert

Cuisine American

Diet Gluten Free, Halal, Hindu, Kosher, Vegetarian

Prep Time 40

Cook Time 16

Total Time 56

Servings

Calories 318kcal

Author Christy Gurin

Ingredients

Cupcakes

1 cup mashed ripe banana (2 extra large or 3 regular, speckled with brown spots)
1 cup creamy natural peanut butter
1/2 cup plain Greek yogurt (use diary free yogurt or applesauce to make dairy free)
1/2 cup honey
2 tsp. vanilla extract
2 eggs
1 3/4 cup oats (use gluten free oats if needed)
1/4 cup plain protein powder (I used whey but use your preferred protein powder)
1/3 cup cocoa powder
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
Cooking spray or muffin wrappers

Peanut Butter Coconut Frosting

14 ounces coconut cream* (1 can)
1/4 cup creamy peanut butter
2 Tbsp. pure Grade A maple syrup

US Customary - Metric

Instructions

Preheat oven to 350° F (177° C).
Add ingredients for peanut butter icing to a medium bowl and mix with the whisk attachment on a hand mixer. Place bowl in refrigerator while you bake the muffins and let them cool (approximately 1 hour)
Mix mashed banana, peanut butter, honey, vanilla, yogurt and eggs using a hand mixer. Make sure that you use a full cup of mashed banana and measure that first.
Add oats to a food processor and blend to a fine powder. Add protein powder, cocoa powder, cinnamon, salt, baking soda, and baking powder and pulse to combine.
Pour dry ingredients into wet ingredients and mix in with a hand mixer while scraping the sides of the mixing bowl until just mixed together. Do not over mix!
Spray muffin tin with cooking spray or line with muffin wrappers. Spoon batter into prepared muffin tin, filling each cup a little over 3/4 of the way full.
Bake for 15 to 17 minutes until muffins are cooked through. Don't over bake or they will be dry! Test for doneness by inserting a toothpick in the center. Let muffins cool in pan for 10 minutes. Remove and rest on a wire rack for 20 - 30 minutes until cool.
Remove frosting from fridge and stir. Either spread on top of each muffin or use an icing bag to add frosting to each muffin. Store cupcakes in fridge until about 15 minutes before serving to keep the frosting from melting.

Nutrition