- 2 large eggs
- 1 banana or 1/2 cup unsweetened applesauce
- 4 tbsp(s) honey
- 4 tbsp(s) canola oil
- 1 tsp(s) vanilla extract
- 1 clove(s) low skim or skim milk
- 1 cup(s) no sugar creamy peanut butter
- 1 tsp(s) baking powder
- 1 tsp(s) baking soda
- 1 1/2 cup(s) Gluten-Free or low gluten all-purpose flour
- 8 oz low fat cream cheese
- 4 oz peanut butter
- 2 tbsp(s) Olive oil
Tips and Suggestions
Store in frig for 3 days or freezer for 3 months.
Preheat oven to 325 degrees and set up 20 paper baking cups in muffin tins. Whisk all the wet ingredients until smooth. Add dry ingredients until just combined. Drop evenly (about 3/4 full) of batter into each paper cup. Place in oven and check at 15 minutes for doneness. Cake should "spring" back when you press but stick a toothpick in one and if it comes back clean, you are done!
Allow pupcakes to completely cool while you mix 3 ingredients for the frosting. Add a bit more oil if not smooth enough and can pipette onto your cakes to decorate or use a butter knife to apply a thin layer. Now time for your dog to woof these down!