Updated: Apr 17
½ cup sweet potato, , pureed
½ cup unsweetened applesauce
1 tablespoon of honey
1 tablespoon coconut oil
1 apple, grated finely
1 egg , beaten
¾ cup whole wheat flour
2 tablespoons rolled oats, (not quick cooking oats)
3 tablespoons unsweetened Greek yogurt
1.5 tablespoons unsalted natural peanut butter
How to Prepare
Preheat the oven to 350°F.
In a large bowl, combine the pureed sweet potato, apple, applesauce, honey and coconut oil.
Pour in the beaten egg, stirring until incorporated, then add the whole wheat flour and uncooked oats.
Once the dough comes together, grease a lined mini cupcake pan and slowly dollop the batter in.
Bake for 15-30 minutes, or until an inserted toothpick comes out clean.
6. To make the frosting, stir together the yogurt and peanut butter, then spread on top of each pupcake before serving. The pupcakes can be kept for up to 3 days in the refrigerator.
How to Serve
Once the cakes are cool, top with the homemade frosting if you so choose. (Frosting will look different in color and texture than in the above image).
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.
My recipe was adapted from these sources: