Healthy Chocolate Cupcakes with Whole Wheat, Oats, and Almonds
50 minutes
968 reads
About Healthy Chocolate Cupcakes with Whole Wheat, Oats, and Almonds
Craving chocolate but watching your waistline? These Healthy Chocolate Cupcakes are the answer! Indulge in a guilt-free treat perfect for breakfast, a midday snack, or a delectable dessert.Made with whole wheat flour, oats, almond flour, and crunchy nuts, these cupcakes offer a nutritious and satisfying twist on a classic. The natural sweetness of date purée makes them a healthy choice for everyone, including those watching their sugar intake.Experience the rich, chocolatey flavor combined with delightful nutty goodness. These Healthy Chocolate Cupcakes are a guaranteed crowd-pleaser for all ages!
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See the 30-Day PlanRecipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
Dry Ingredients
- ¾ cup Whole Wheat Flour whole
- ¼ cup Almond Flour or oat flour
- ¼ cup Rolled Oats
- 2 Tbsp Cocoa Powder dark or unsweetened
- 1 Tbsp Milk Powder
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 1 ½ tsp Salt
Wet Ingredients
- ½ cup Buttermilk or ½ cup milk + ½ tbsp lemon juice or vinegar
- ½ cup Date Purée from about ½ cup pitted dates soaked in hot water for 20-30 minutes
- 3 Tbsp Butter melted, or ghee or oil
- ½ tsp Vanilla Extract
Mix-ins & Topping
- ½ cup Nuts mixed, roughly chopped
- ¼ cup Chocolate Chips
Instructions
- Preheat oven to 350°F (175°C). This ensures the cupcakes bake evenly.
- Pit the dates and soak them in hot water for 20-30 minutes to soften. Then, blend them into a smooth purée. This adds natural sweetness and moisture.
- In a large bowl, whisk together the whole wheat flour, almond flour, oats, cocoa powder, milk powder, baking powder, baking soda, and salt. Sifting the dry ingredients helps create a light and airy cupcake texture.
- In a separate bowl, combine the buttermilk, date purée, melted butter, and vanilla extract. Whisk until well combined.
- Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix, as this can lead to tough cupcakes.
- Fold in most of the chopped nuts and chocolate chips, reserving some for topping.
- Line a muffin tin with paper liners or grease the tin. Fill each liner about ¾ full with the batter.
- Sprinkle the reserved nuts and chocolate chips over the top of the batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy these healthy and delicious cupcakes with a cup of tea or coffee!
Recipe Notes
Good To Know
- For an extra boost of fiber and subtle sweetness, try stirring in a tablespoon of ground flaxseed or chia seeds into the batter. This also helps improve moisture retention in whole grain baked goods.
- If you prefer a dairy-free version, substitute buttermilk with a mixture of unsweetened almond milk and a teaspoon of apple cider vinegar. Let it sit for 5 minutes before adding to the batter to mimic the tangy effect of buttermilk.
- To create attractive, bakery-style tops, sprinkle a few chopped almonds or oats and a couple of chocolate chips on each cupcake just before baking.
Expert Tips
- Don't overmix the batter. Overmixing develops gluten, leading to tough cupcakes. Mix until just combined.
- Fill cupcake liners only two-thirds full to allow for rising.
- Test for doneness by inserting a toothpick into the center of a cupcake. If it comes out clean, they're ready.
Storage Instructions
- These cupcakes freeze exceptionally well: cool completely, wrap individually, and store in an airtight container for up to 2 months. Quickly reheat in a microwave for a warm, just-baked experience.
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Recipe Nutrition
Calories: 213kcalCarbohydrates: 13gProtein: 3gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4gCholesterol: 1mgSodium: 428mgFiber: 1gSugar: 1g
Pv Iyer
Articles: 60
4 Comments
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I’m in love with this recipe already!
Absolutely fantastic! Thanks for the recipe.
Yum! This recipe is a must-try.
This is a fantastic recipe! Thanks for sharing.