Peanut Butter and Banana Dog Cupcakes

By Martha Stewart From the book Primrose Bakery Christmas
Peanut Butter and Banana Dog Cupcakes from Primrose Bakery Christmas

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.

Cook time 12 min For how many? Makes 20


  • 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


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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