Dog Cupcakes
Delicious oven-baked dog cupcakes made with wholesome ingredients like whole wheat flour, oats, peanut butter, and yogurt.
Ingredients
Ingredients
- 1 cup whole wheat flour
- 0.5 cup rolled oats
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 large egg
- 0.5 cup plain yogurt
- 0.25 cup creamy peanut butter xylitol-free
- 1 tablespoon honey
- 0.5 cup water
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper cupcake liners or lightly grease the cups.
- In a large bowl, whisk together the whole wheat flour, rolled oats, baking powder, and baking soda until evenly combined.
- In a separate medium bowl, whisk the egg, plain yogurt, peanut butter, and honey until the mixture is smooth and creamy.
- Pour the wet mixture into the bowl with the dry ingredients and stir gently until just combined.
- Add the water gradually, stirring, until you have a thick muffin-style batter that drops easily from a spoon.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
- Bake for 20–25 minutes, or until the tops are set and a toothpick inserted in the center of a cupcake comes out clean.
- Remove the pan from the oven and let the cupcakes cool in the tin for 5 minutes.
- Transfer the cupcakes to a wire rack and cool completely before serving to your dog.
Notes
- Use natural peanut butter that does not contain xylitol or added sweeteners, which can be dangerous for dogs.
- Store cooled cupcakes in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.
- Store cooled cupcakes in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.