Peanut Butter and Banana Dog Cupcakes
- Katelynn
- May 28, 2018
- 1 min read
Ingredients 1 egg 2 tbsp honey 1 ripe banana, mashed 80g smooth peanut butter 40g wholemeal flour 45g rolled oats 1/2 tsp baking powder 70ml water Essential kit You will need a mini cupcake/muffin tin and paper cases. Instructions
Preheat the oven to 180°C/160°C fan/gas mark 4. Line a mini cupcake/ muffin tin with paper cases. Put the egg, honey and mashed banana into a bowl and stir to combine. Add the peanut butter and beat together to form a smooth paste. Add the flour, oats and baking powder and stir to form a dough-like consistency. Add the water and mix until well combined. Let this mixture sit for 15 minutes. Stir a few times, then spoon it into a the paper cases, fillling each about two-thirds full. Bake for 12-15 minutes until golden brown or an inserted skewer comes out clean. Cool on a wire rack. Store in an airtight container for 23 days at room temperature, or freeze so that the cupcakes can be enjoyed at another time.