1 large egg
1/3 cup natural unsalted creamy peanut butter
1 cup carrots, shredded
1/3 cup coconut oil
1 cup whole wheat flour
1/3 cup 1-minute oats
1/4 teaspoon baking soda
Frosting: natural unsalted creamy peanut butter
Preheat the oven to 350º F and and grease tins with coconut oil
Combine the egg, banana, carrots, natural peanut butter and coconut oil in a large bowl.
Mix the flour, baking soda, and oats in another large bowl.
Combine the wet and dry ingredients together.
Fill the cupcake liners about 2/3 full.
Bake for 15-20 minutes.
Top with natural unsalted creamy peanut butter frosting.
Serving size: 1/4 pupcake for small dogs; 1/2 pupcake for larger dogs.
*Check with your vet first before introducing a new food to your dog's diet. And if you do begin to give your dog this treat, be sure to start with small quantities. As always with any food, if you see behavioral changes or digestive issues call your vet.
Recipe by Marina Veronica of SweetWalksVIP.com
My own recipe was adapted from this source with substitutions and omissions: https://jenwoodhouse.com/homemade-pupcakes/