Chocolate Peanut Butter Cupcakes Recipe (LOW FODMAP)

These cupcakes are spongy, chocolatey and nutty all at the same time. I topped them with a delicious crumble to add some extra wintery comfort.

What’s good about them:

Peanut butter is rich in antioxidants, minerals and HDLs, or healthy cholesterol.

Choose a natural peanut butter and skip on the added oil, sugar and salt in many processed brands. 

Almond meal is a great gluten-free alternative to flour, not only is it much lower GI, but it’s a great source of antioxidants and heart-healthy fats. It’s also high in protein to help repair and nourish your body.  

Dark chocolate is high in minerals like magnesium and iron as well as antioxidants. When using cocoa or chocolate the darker the better.

Chocolate Peanut Butter Cupcakes Recipe Ingredients

Makes 12 cupcakes:

  • ¾ cup natural crunchy peanut butter
  • ¼ cup coconut oil, melted (or omit and replace with ¼ cup peanut butter)
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 1 teaspoon white vinegar
  • ¾ cup almond meal
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup dark chocolate chips or roughly chopped dark chocolate
  • ½ cup pecans, chopped

Crumble:

  • 2 tablespoon rice bran oil (or oil/butter of your choice)
  • 2 tablespoon desiccated coconut
  • 2 tablespoons maple syrup
  • 2 tablespoons pecans, chopped
  • 4 tablespoons rolled oats

Chocolate Peanut Butter Cupcakes Recipe Steps

  1. Preheat the oven to 180۫.
  2. Place oil, eggs, vanilla and vinegar in a large bowl and whisk to combine.
  3. Soften peanut butter in microwave (30-40seconds) in a medium bowl.
  4. Add chocolate to the warm peanut butter and combine.  The chocolate should melt slightly so that it spreads throughout the mixture.
  5. Add peanut butter- chocolate mixture to the large bowl and mix well to combine.
  6. Add almond meal, baking powder, baking soda and pecans and mix until all ingredients are well incorporated.
  7. Spoon mixture into a lined cupcake tray.
  8. Combine all crumble ingredients in a medium bowl.
  9. Sprinkle a spoon-full of crumble onto each cupcake.
  10. Bake for 20 minutes or until the cupcakes are cooked through.
  11. Remove and allow to cool just enough that you don’t burn yourself when you eat them

NOTES: These are great eaten fresh and warm and also keep well in an airtight container (they never seem to last more than two days, so I couldn’t say how long they keep for!)

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Hello I am the LowFodMap Guy from London.As a fellow sufferer of both IBS / SIBO - I have been in successful recovery thanks to the low fodmap diet.Please ask me any questions below

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