Monday, January 30, 2017

Peanut Butter Banana Pupcakes (grain-free, cakes for dogs)

This weekend our boxer-shepherd mix, Doyle, turned 2. He has had some food sensitivities so I went looking for a recipe that would be easier, and landed on this one because it uses coconut flour. (I can't tell you how many times I saw a recipe that said "If your dog has a wheat allergy, use whole wheat!" Um NO that is still wheat!) Doyle and Winnie both liked these but I found it better if I broke them up into pieces before giving them to the dogs.

Peanut Butter Banana Pupcakes
(as seen on Mother Nature Network)

Yield: 12 cupcakes (Jenny's note: I made a half batch so ended up with 6)

For the cupcakes, followed by frosting ingredients that start with cream cheese
  • 1 cup unsalted, unsweetened peanut butter
  • 3 eggs
  • 2 bananas, mashed
  • 1/2 cup coconut flour
  • 1/4 cup cottage cheese
  • 3/4 tsp baking soda
  • 3/4 cup cream cheese
  • 1/2 cup unsalted, unsweetened peanut butter
  • 1 tbsp coconut oil
Cooking directions
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Grease a 12-cup muffin tin, or two 6-cup muffin tins, or line with paper muffin cups.
  3. In a large bowl, combine the peanut butter, eggs, bananas, and cottage cheese. Stir until well-combined. Add in the coconut flour and baking soda and stir until combined.
  4. Fill each muffin cup to about 3/4 full with the batter.
  5. Bake for 20-25 minutes, or until golden brown on top. While these are baking, begin making the frosting.
  6. In a small bowl combine the cream cheese, peanut butter and oil, and use a fork or a hand-mixer to cream together until smooth.
  7. Place in the fridge for 10 minutes to harden up again while the cupcakes finish baking.
  8. Remove the cupcakes from the oven and allow to cool on a wire rack.
  9. Ice the cooled cupcakes with the frosting mixture and serve!

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