About the Recipe
A special-occasion treat that’s perfect for birthdays, adoption anniversaries, or "Gotcha Days!" These are moist, dog-safe, and utterly delightful.
Ingredients
1 ripe Banana, mashed
¼ cup Xylitol-Free Peanut Butter
1 Egg
1 tablespoon Honey (optional)
1 cup Whole Wheat Flour (or Oat Flour for gluten-free)
1 teaspoon Baking Soda
⅓ cup Water or Unsweetened Applesauce
For the Yogurt Frosting (Optional)
½ cup Plain, Non-Fat Greek Yogurt
1 tablespoon Xylitol-Free Peanut Butter
Preparation
Step 1: Preheat and Prepare
Preheat oven to 350°F (175°C). Grease a mini-muffin tin or line it with paper liners.
Step 2: Mix Wet Ingredients
In a medium bowl, whisk together the mashed banana, peanut butter, egg, and honey (if using) until smooth.
Step 3: Add Dry Ingredients
Gently stir in the whole wheat flour and baking soda. Add the water or applesauce and mix until just combined. Be careful not to over mix.
Step 4: Bake and Cool
Divide the batter evenly among the muffin cups, filling each about ⅔ full.Bake for 15-18 minutes for mini pup-cakes, or 20-25 minutes for regular-sized muffins, until a toothpick inserted into the center comes out clean.Let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Step 5: Make the Frosting (Optional) While the pup-cakes cool, stir together the Greek yogurt and peanut butter. Only frost the pup-cakes once they are completely cool. Serve immediately or refrigerate.
Serving Suggestion:
This is a treat! One mini pup-cake is plenty for a small dog, while a larger dog could have a regular-sized one for a very special occasion.
Pro-Tip: For a festive touch, decorate with a single, dog-safe blueberry on top of the frosting.
Storage: Refrigerate for up to 5 days or freeze for up to 3 months (without frosting).