• Olivia Vance

Not one, but TWO Cupcake Recipes for you and your Dog!

My New Year’s resolution was to bake more with my dog - and here I am doing it! For those that do not know me, I am a fan of quick, easy recipes so that I can spend more time with my dog doing activities outside. It is all about getting a workout in while having fun!


Most of the recipes that I look up online are only for my dog, so this guide is even more special because it is human AND dog friendly! These cupcakes are a special treat that can be used for birthdays, snacks, or can be baked in mini muffin trays for training treats. I have included TWO recipes for you to try out; make both and tell us which one you and your dog loved more! Our social media manager ~loves~ getting DMed recipe ideas and photos of you living it up with your dog.


The first recipe is blueberry peanut butter cupcakes, and the second is banana zucchini. Both recipes are healthy, easy and made with ingredients that you likely have in your house already. Homemade dog treats can be a great way to save money, and they are so fun to make. Also, this way you know exactly what ingredients are in the treats, and you can ensure there are no unhealthy additives or preservatives that are potentially harmful for your dog. Safe AND fun?! We are here for it!


Blueberry Peanut Butter Cupcakes


Ingredients:

  • 1 cup oat flour

  • 1 cup unsweetened applesauce

  • ¾ cups grated carrot

  • ¾ cup oats

  • ¾ cup blueberries (fresh or frozen)

  • Melted coconut oil or coconut oil spray to grease muffin tins

Frosting ingredients (optional):

  • 1 tbsp peanut butter per cupcake

Instructions:

  • Preheat oven to 350 degrees F

  • Grease muffin tins with coconut oil

  • Mix all ingredients except for peanut butter in a large mixing bowl (add blueberries at the end so they don’t get mushy)

  • Fill muffin tins with batter

  • Bake 15-20 min

  • Top with peanut butter when muffins have cooled 10 min

  • Enjoy with your dog!


These cupcakes will have your mouth watering and your dog’s tail moving in a flash! They are seriously that good. I like to let them cool for thirty minutes before I add the peanut butter, but they can definitely be frosted sooner. Either way, they are positively delicious.


For photos, these cupcakes look good being held up with the sky in the background or on the floor in front of your dog. Be quick with your camera when you set it in front of your dog; they love to pounce on their freshly baked treat.


Banana Zucchini Cupcakes


Ingredients for cupcake:

  • Chia egg (1tbsp chia seeds combined with 3 tbsp water). If you don’t have chia seeds, use flax meal and it will be a flax egg instead

  • ½ cup mashed banana

  • ¼ cup unsalted peanut butter

  • ¼ cup grated carrot

  • ¼ cup shredded zucchini

  • ¼ cup unsweetened, unflavored almond milk

  • ¼ cup apple cider vinegar

  • ½ cup oat flour

  • ¼ cup chickpea flour (other gluten free flour sub should work fine if you don’t have)

  • ¾ tsp baking powder

  • ½ tsp baking soda

  • ½ tsp cinnamon

Ingredients for frosting:

  • ½ cup plain coconut yogurt (or other nondairy)

  • ¼ cup unsalted peanut butter

  • 2 tbsp GF flour

Instructions:

  • Preheat oven to 350 degrees F

  • Line muffin tins with cupcake liners (or grease with coconut oil)

  • Make chia egg and let sit for 10 min

  • In a large bowl, combine mashed banana, peanut butter, carrot, zucchini, almond milk and apple cider vinegar until well mixed

  • Add chia egg and stir in the dry ingredients

  • Transfer batter to muffin tins

  • Bake for 15-20 min or until a toothpick comes out clean

  • Cool completely before frosting

  • Enjoy!


These cupcakes are a great salty-tasting alternative to the peanut butter blueberry muffins. Some great places to take photos of your freshly baked cupcakes are in the rack as they cool, at the moment your dog bites into the treat, or holding the cupcake while holding your dog. Let us know if you like them by Dming @ocpomrescue. Happy baking!



Contributor: Karley List



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