Treat your pet to these baked goods flavored with all-natural ingredients like peanut butter, bananas, and a yogurt-based frosting.

Want to treat your beloved dog to an extra-special snack? This homemade pupcake recipe is the perfect treat for your furry friend on your next special occasion. "My pup couldn't get enough of these delicious pupcakes!" says Chloe Mackintosh of Boxwood Avenue. "They are flavored with bananas and peanut butter, then topped with a yogurt-based frosting and crunchy treat." These pupcakes are made with lots of love and packed with healthy dog-friendly foods from your pantry. Bananas are a great way to naturally sweeten this delicious treat, and they're full of potassium, vitamin B6, and vitamin C.

Some peanut butter brands contain an artificial sweetener, Xylitol, which is extremely toxic to dogs. Double check that the peanut butter you use for your pupcakes is free of artificial sweeteners.

Pupcake Ingredients

  • 3/4 cup mashed bananas (about two medium-size bananas)
  • 1 egg
  • 1/4 cup peanut butter
  • 2/3 cup milk
  • 1/2 cup rolled oats
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Frosting Ingredients

  • 8 oz. plain Greek yogurt
  • 1/4 cup peanut butter

(Note: If your dog has a dairy intolerance, a dairy-free substitute can be used.)

Credit: Chloe Mackintosh

Bake the Pupcakes

This recipe makes about 8 pupcakes. Preheat oven to 350 degrees. Line a muffin tin with paper liners and set it aside. In a large mixing bowl, combine the mashed banana, milk, egg, and peanut butter. Stir these ingredients just until they are thoroughly combined. Fold in the rolled oats, flour, baking powder, cinnamon, and salt. Stir again just until they are combined, but do not over-mix.

Divide the batter evenly among the liners, filling each two-thirds full. Bake pupcakes in the oven for until the golden brown tops spring back when lightly pressed and a tester inserted into centers comes out clean, about 10 minutes. Transfer pupcakes to a wire rack and let them cool completely.

Make the Frosting

Using an electric mixer with the whisk attachment, beat the yogurt and peanut butter until light and fluffy. Place the frosting in a piping bag and pipe onto the pupcakes. Store them in the refrigerator in an air-tight container, and they will keep for up to one week.

Comments (1)

Martha Stewart Member
May 1, 2021
Question, if you do not add the frosting can the batter once baked be left at room temperature? Thank you!!!