Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes
Ingredients
1 egg whisked
1 cup whole wheat flour
1/3 cup old fashioned rolled oats (blended in a food processor)
1/2 cup water
1 tablespoons honey
1/3 cup natural unsalted creamy peanut butter
2 tablespoons coconut oil
1/4 cup frozen blueberries (blended in a food processor)
Instructions
Begin by preheating the oven to 350° F (180° C) and grease with a little coconut oil.
Whisk the egg in a large bowl until combined. Add the remaining ingredients except for the blueberries and stir together.
Fold in the blueberries gently and divide the batter into a mini muffin tin.
Bake for 18-20 minutes, until lightly golden brown. (Test with a toothpick and if it comes out clean, they are ready).
Cool in the muffin tin for about 5 minutes; remove the cakes to a rack to cool completely.
Frosting (Optional): Decorate the tops with additional natural unsalted creamy peanut butter
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.
For my own recipe, I substituted several ingredients from this source: https://www.flakybakers.com/2019/07/peanut-butter-blueberry-pupcakes/