Healthy Dog Treat Recipe: Peanut Butter Pupcakes

Peanut butter “pup” cake (gluten free modification for wheat sensitive dogs and humans)

2 1/4 c. gluten free flour (mixture of brown rice flour, tapioca and potato flours- I used Trader Joe’s brand but you can also use half brown rice and half oat flour)

1/4 c. almond meal

1 1/4 c brown sugar

1/4 c honey

1 c. peanut butter

1/2 c (1 stick) margarine, softened (can also use 1/4 c. margarine and 1/4 c. mashed banana or applesauce)

1 c. almond milk

3 eggs lightly beaten ( I used 3/4 c egg substitute)

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

Preheat oven to 325 F. Line a cupcake pan with paper liners and grease the bottoms with nonstick spray.

In a large bowl, combine flour, almond meal, and brown sugar. Cut in the margarine and peanut butter into the flour mixture until crumbly. Take out 1 c of this crumb mixture and reserve on the side. To the remaining mixture in the large bowl, pour in the milk, honey, eggs, vanilla, baking powder and baking soda and combine until it forms a smooth batter. Pour this batter into the prepared cupcake pan. Sprinkle the reserved 1 c. crumb mixture over the tops of each cupcake (OK to add more almond meal if it’s not crumbly enough). Bake for 18-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool.

Makes 12-16 “pupcakes”  are so yummy that they are suitable for sharing with your best friend!

You and your pup will be fighting over these!