At F&HE, our furry friends’ needs and nice-to-haves matter to us as much as those of our readers.
Recipe, styling and photography by Katelyn Allegra
Quick and easy pupcakes
- 2 bananas, peeled
- 2 carrots, grated
- 2 large eggs
- 125ml (½ cup) olive oil
- 210g (½ cup) honey
- 30g (3 tbsp) peanut butter with no added salt and sugar
- 100g nutty wheat flour
- 40g rolled oats
- 1 tsp baking powder
- 170g (½ cup) peanut butter with no added salt and sugar
- 260g (1 cup) double-cream plain/Greek yoghurt
- 12 small dog-bone treats
Preheat the oven to 180°C.
For the pupcakes, mash the banana in a large bowl and stir in the grated carrot.
In a separate mixing bowl, whisk together the eggs, olive oil, honey and 30g (3 tbsp) peanut butter, and stir into the banana mixture.
Add the flour, rolled oats and baking powder, and mix well.
Line a 12-hole muffin/cupcake tin with cupcake wrappers and fill each one ¾ of the way with the pupcake batter.
Place in the preheated oven to bake for 15 – 20 minutes or until a skewer inserted through the centre comes out clean. Remove from oven and leave to cool in the tin.
While the pupcakes cool, make the icing by whisking together the 170g (½ cup) peanut butter and yoghurt. Scoop into a piping bag fitted with a star nozzle.
Pipe the icing onto the pupcakes and stick a bone or two into the icing.
The un-iced pupcakes can be individually wrapped in cling film and frozen for up to 3 months.