Peanut Butter and Banana Dog Cupcakes

Primrose Bakery Christmas
By Martha Stewart
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At such a dog-friendly bakery, we couldn't really leave our favourite friends out at Chrsitms time! So here are their own cupcakes so they can celebrate too. These will keep and freeze well, so you can make a large batch in advance and take them round to a few special dogs.

Makes 20
Easy
Cook time: 12 min

Ingredients

1 egg
2 tbsp honey
1 ripe banana, mashed
80g smooth peanut butter
40g wholemeal flour
45g rolled oats
1/2 tsp baking powder
70ml water

Essential kit

You will need a mini cupcake/muffin tin and paper cases.

Instructions

Preheat the oven to 180°C/160°C fan/gas mark 4. Line a mini cupcake/ muffin tin with paper cases.

Put the egg, honey and mashed banana into a bowl and stir to combine. Add the peanut butter and beat together to form a smooth paste. Add the flour, oats and baking powder and stir to form a dough-like consistency. Add the water and mix until well combined.

Let this mixture sit for 15 minutes. Stir a few times, then spoon it into a the paper cases, fillling each about two-thirds full.

Bake for 12-15 minutes until golden brown or an inserted skewer comes out clean. Cool on a wire rack.

Store in an airtight container for 23 days at room temperature, or freeze so that the cupcakes can be enjoyed at another time. 

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