Peanut Butter and Banana Pupcake for Dogs

To celebrate your dog's birthday or a special occasion, nothing beats a mini version of classic cupcakes. Here, peanut butter and ripe banana take center stage: two ingredients that most dogs adore. The frosting combines peanut butter and cream cheese into a soft and tasty cream. Everything is made with ingredients suitable for human consumption, so you can try one without worry.

Ingredients

For the pupcakes

• 150 g of whole wheat flour
• 20 g of classic oatmeal
• 5 ml (1 teaspoon) of baking powder
• 130 g of creamy peanut butter (unsweetened, salt-free, xylitol-free)
• 120 g of mashed ripe banana
• 2 large eggs
• 120 ml of water

For the frosting

• 225 g of room temperature cream cheese
• 130 g of creamy peanut butter

Instructions

1. Preheat the oven to 175 degrees and lightly grease a mini muffin pan.
2. In a medium bowl, mix together whole wheat flour, oatmeal, and baking powder.
3. In a large bowl, combine the peanut butter with the mashed banana until it forms a cream, then incorporate the eggs.
4. Add the flour mixture alternately with the water, mixing just enough to combine.
5. Fill the cavities of the pan about three-quarters full.
6. Bake for 6-8 minutes, until a toothpick comes out clean.
7. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
8. For the frosting, whip together the cream cheese and peanut butter until it reaches a smooth cream.
9. Transfer the frosting to a piping bag with a star nozzle and decorate each pupcake; if you like, top with a small dog biscuit.

Notes

Always check the label of the peanut butter: it should not contain xylitol, a toxic sweetener for dogs. If your dog is sensitive to dairy, substitute the cream cheese with a plant-based alternative.

Storage

Store the pupcakes with frosting in an airtight container in the fridge for 3-4 days. Without frosting, they last a few days longer at room temperature.