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Sugar-Free Gluten-Free Oatmeal Raspberry Cupcakes — Soft oatmeal cupcakes with a raspberry filling — no white sugar, no wheat flour.
Flour-FreeSeed-BasedSeed-Based — built on seeds as the primary structureOat-BasedOat-Based — built around oats as primary ingredientNo FlourNo Flour — no wheat or grain flours usedGluten-FreeGluten-Free — no gluten-containing ingredientsVegetarianVegetarian — no meat products

Sugar-Free Gluten-Free Oatmeal Raspberry Cupcakes

Soft oatmeal cupcakes with a raspberry filling — no white sugar, no wheat flour. Built on banana, oat flour and agave syrup, a naturally sweet wholesome winter bake.

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15 min prep / 40 min total
266 kcal
3.2g protein
8 servings
Easy

Watch How to Make This

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Ingredients

Ingredients updated to metric measurements
  • 1banana

    220g, mashed

  • 100 goat flakes
  • 80 goat flour
  • 1 tspbaking powder
  • ½ tspvanillin
  • 50 gcoconut oil
  • 2 tbspagave syrup

    or jerusalem artichoke syrup

  • 150 graspberries
  • 2 tbspagave syrup

    for berry filling

  • 2 tbspcornstarch
  • vegetable oil

    for greasing molds

Instructions

  1. Mash the banana with a fork.

  2. Mix oat flakes, oat flour, baking powder and vanillin.

  3. Stir in coconut oil and 2 tbsp syrup to form a dough.

  4. For the filling, combine raspberries with 2 tbsp syrup and cornstarch; bring to a boil and simmer 1- until thickened.

  5. Grease molds with vegetable oil, fill with dough and spoon the berry filling on top.

  6. Bake for at 180 °C until set.

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