Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
For all our Oatmeal Chocolate Chip MacroBar fans, this is a must-try cupcake recipe by @purelykaylie.
Ingredients
- 1/2 cup almond milk
- 1 tsp lemon juice
- 1/2 cup unsweetened applesauce
- 1/3 cup coconut oil, melted
- 2 flax eggs, 2 tbsp ground flaxseed + 6 tbsp water
- 2 tsp vanilla extract
- 2 cups oat flour
- 2/3 cup coconut sugar
- 1/2 cup quick oats
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup vegan butter, slightly softened, frosting
- 2 tsp vanilla extract, frosting
- 1/4 tsp sea salt, frosting
- 3 1/2 cups powdered sugar, sifted, frosting
- 4 Oatmeal Chocolate Chip MacroBars, sliced, topping
Directions
- Preheat the oven to 350 degrees F.
- Prepare flax eggs by combining ground flaxseed and water. Let sit for 5 minutes to gelatinize.
- In a large bowl, combine almond milk and lemon juice. Set aside for 5 minutes to curdle. After, add applesauce, melted coconut oil, flax eggs, and vanilla extract. Mix together.
- Add oat flour, coconut sugar, quick oats, cinnamon, baking powder, baking soda, and salt. Mix together until evenly combined.
- Line a cupcake tin with parchment paper liners. Pour the batter into each liner, filling ¾ of the way. Bake cupcakes for 25-28 minutes. Remove from the oven and let cool completely.
- In a large bowl, combine vegan butter, vanilla extract, and salt. Using an electric handheld mixer or a stand mixer, cream together until light and fluffy. Slowly add sifted powdered sugar, creaming together until evenly combined.
- Frost each cupcake. Top with a slice of Oatmeal Chocolate Chip MacroBar and chocolate shavings. Enjoy!
