Oat Flour Pupcakes with Peanut Butter "Frosting"
These peanut butter pupcakes (dog cupcakes) are filled with dog-friendly ingredients like banana, applesauce, and oat flour! Dairy-free.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Dessert, Snack
Cuisine American
For the Pupcakes
- 1½ cups oat flour* (spooned and leveled to measure)
- 2 tsp baking powder
- 2 bananas
- ⅓ cup peanut butter (thick & creamy, not drippy)
- ¼ cup honey
- ½ cup unsweetened applesauce
- 2 eggs
- 3 Tbsp olive oil or vegetable oil
For the "Frosting"
- ½ cup peanut butter
- ¼ cup plain canned pumpkin
Preheat oven to 350°F (180°C). Line a 12 hole muffin pan with cupcake liners.
Blend oats to make oat flour* (if needed). Whisk oat flour and baking powder in a medium bowl.
In a separate large bowl, mash bananas into a smooth paste. Add peanut butter, honey, applesauce, eggs, and oil. Whisk well until smooth and combined.
Pour dry ingredients into wet ingredients and stir until combined. Spoon batter into lined muffin tin wells, about ¾ of the way full.
Bake for 20-22 minutes, until a toothpick comes out clean and the cupcakes are lightly golden. Remove from the oven and allow them to cool for 5-10 minutes, then transfer to a cooling rack.
Meanwhile, mix together "frosting" ingredients in a bowl. Once the cupcakes are fully cooled, pipe "frosting" on top** and decorate as desired!
*To make oat flour: blend approximately 2 cups of old-fashioned oats into a fine powder using a blender or food processor. Be sure to measure out the 1.5 cups of oat flour once it’s blended: spoon it into the measuring cup and level it with a knife.
**If you don't have a piping bag, use a plastic zippable bag with the corner cut off.
Storage Tips: Store unfrosted pupcakes in an airtight container on the counter for up to 3-4 days. Store "frosting" in an airtight container or covered bowl in the refrigerator until you're ready to serve the pupcakes.
Keyword banana, dog treats, oat flour, peanut butter