Maddux loves pupcakes. I mean really, really loves pupcakes. For example, when I was making these, he was sound asleep under the blankets in the other room. As soon as I pulled them out from the oven and said, “the pupcakes are ready,” Maddux came running.

These are made with oat flour so they are gluten-free. They smelled so good while they were baking that I tried one and liked it so much that I made a human version that I have been eating for breakfast.

Hope your pups enjoy these as much as Maddux and Bear did!

 

Banana Apple Pupcakes 

by Michelle Maskaly, My Tail Hurts From Wagging So Much 

 

1 cup oat flour

1 teaspoon baking soda

1 banana, mashed

2 teaspoons honey

4 teaspoons coconut oil (liquid/melted)

1 medium apple, diced

1 egg

 

Preheat the oven to 350 degrees.

In a large bowl combine all the dry ingredients (oat flour, baking soda) and gently wisk.

In a medium size bowl combine all the wet ingredients (mashed banana, honey, coconut oil, apple and egg). Whisk together until well combined. Pour the wet ingredients into the dry ingredients and  mix until well combined.

Spoon the bater into a non-stick mini muffin pan.

Bake for about 15 minutes or until a toothpick comes out clean.

Remove pupcakes from the pan and cool completely.

Store for 5 days in an air-tight container or a week in the refrigerator. You can also freeze them.