Single-Serve Chocolate Peanut Butter Oatmeal Cupcake

• 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!
4. 2.
5. Mix together the oat flour, baking powder and salt in a small bowl.
6. 3.
7. 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.
8. 4.
9. Stir the wet ingredients into the dry, and then stir in the chocolate chips.
10. Pour the batter into the paper liner.
11. 5.
12. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes.
13. Remove pan from oven.
14. 6.
15. Let the cupcake cool slightly and make the frosting 7.
16. Mix together the peanut butter, Greek yogurt and sweetener of choice until you achieve your desired sweetness.
17. Spread on top of the cupcake and eat!
18. Notes: The frosting is very thick.
19. 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.
20. I tried tripling this recipe and making it into 3 cupcakes.
21. They were good, but not as delicious.
22. It is truly a single serve recipe.

flour, baking powder, salt, vanilla almond milk, honey, vanilla, egg, nonfat plain greek yogurt, chocolate chips, natural peanut butter, nonfat, choice

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/single-serve-chocolate-peanut-butter-oatmeal-cupcake/ (may not work)