This cupcake recipe for dogs is adorable for birthdays, occasions, or just because! All you need is one bowl and a few simple ingredients.
- 1 cup oat flour
- 1/2 cup quick oats
- 1/4 cup honey
- 1/4 cup peanut butter (make sure you choose a xylitol-free peanut butter)
- 1/4 cup apple sauce
- 1 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1 cup sweet potato, boiled
- 1/2 cup coconut cream
- 1/4 cup sweet potato, peeled and sliced SUPER thin
- In a large bowl, whisk together dry ingredients.
- Add honey, peanut butter, apple sauce, and egg and stir until well combined.
- Preheat oven to 350º and lightly grease a mini muffin tin. Fill the 3/4 full and bake 12-15 minutes. (You can also use a full-sized muffin tin, but Scout is a smaller dog so we made smaller muffins!)
- Peel sweet potato and chop into small cubes.
- In a medium pot, bring 4 cups of water to boil. Add chopped sweet potato. Boil 20 minutes or until very tender. Drain and allow to cool.
- In a medium bowl, combine sweet potato and coconut cream and beat until smooth.
- Once the pupcakes are cooled, top with the frosting!
- Preheat oven to 425º and line a baking sheet with parchment paper.
- Peel sweet potato and slice VERY thin. Using a mandolin makes this much easier.
- Spray lightly with olive oil or coconut spray. Bake 8-10 minutes. Remove from oven and allow to cool. Stick the chips into the frosting and serve to your four-legged friends!
Fun fact! These are completely safe for human consumption – obviously. And they actually taste pretty good!
*PS – If you don't feel like creating the sweet potato frosting, these are also great with a swipe of peanut butter on top. Scout approved both versions!
- Category: Snack
- Serving Size: 1
- Calories: 145
- Sugar: 7.2 g
- Sodium: 114.3 mg
- Fat: 7.3
- Saturated Fat: 3.8 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 18.2 g
- Fiber: 1.8 g
- Protein: 3.5 g
- Cholesterol: 0 g