Banana Carrot Peanut Butter Pupcakes (gluten free, vegetarian)
Cooking & Baking Supplies
- Muffin Pan
Ingredients
Pupcake
- 1 mashed banana
- 1/2 cup grated carrots
- 1 large egg
- 2 tbsp honey
- 1/4 cup olive oil
- 1/4 cup organic crunchy or creamy peanut butter
- 1 1/2 cups oat flour (store bought)
- 1/2 tsp baking soda
Icing
- 1 cup plain Greek yogurt
- 1/2 cup organic crunchy or creamy peanut butter
Instructions
- Preheat the oven to 350º F and line a cupcake pan with 5 paper liners.
- In a medium mixing bowl, add the banana and mash it. Then add the egg in and mix together well.
- Add in the honey, olive oil, and peanut butter to the mixing bowl and stir together well.
- Then add in the oat flour and baking soda and mix to form a thicker dough.
- Scoop out the dough into the cupcake pan and try to evenly fill the liners to about ⅔ of the way. Use the back of a spoon or a spatula to pat down the dough so that they are all about the same size and nice and rounded.
- Bake for 20-25 minutes on the bottom rack, until you are able to stick a toothpick or wood skewer into one and it comes out clean.
- While the cupcakes are baking, add the frosting ingredients into a medium mixing bowl and use a spatula or handheld mixer to blend well making sure the icing is not clumpy.
- Scoop the frosting into a plastic bag, close the bag and then cut one of the corners furthest from the bag closure on a diagonal about ½ inch.
- Remove the cupcakes from the oven and let them cool for 5-10 minutes on a wire rack.
- Frost your cupcakes starting at the end of the cupcake by piping the icing in a circular fashion starting on the outside and then moving inward.
- Repeat until all of the cupcakes are frosted and top with your dog’s favorite cookies. I recommend my pumpkin spice dog cookies!
Did you make this recipe?Tag @girlswhoeat!