Peanut Butter Banana Pupcakes
These special treats will have your furry friend going wild!
Servings: 8
Equipment
Ingredients
For the Cakes
- 1 cup whole wheat flour
- ¼ cup old-fashioned rolled oats
- 2 teaspoons baking powder
- ½ cup mashed overly ripe banana about 1 banana
- ½ cup applesauce
- ¼ cup vegetable oil
- 2 extra-large eggs
For the Frosting
- 4 ounces reduced-fat cream cheese softened
- ¼ cup peanut butter
For the Garnish
- 4 medium Milkbones broken in half (optional)
- 2 slices cooked bacon finely chopped (optional)
Instructions
- Place the oven rack in middle position and preheat the oven to 350°F. Line a 12-cup standard muffin/cupcake tin with paper liners; set aside.
- In a medium bowl whisk together the flour, oats and baking powder; set aside. In a separate medium bowl, whisk together the banana, applesauce, oil and eggs. Add the flour mixture to the wet ingredients. Using a rubber spatula, gently fold the mixture together just until moistened.
- Using an ice cream scoop or spoon, fill the cupcake liners with the batter. Bake until golden brown on top and a toothpick inserted in the center comes out dry, about 15-20 minutes. Allow the cupcakes to rest in the pan for 5 minutes, then gently remove them to a wire rack to cool completely.
- Meanwhile, using a spoon, stir together the cream cheese and peanut butter in a small bowl until smooth. Using an off-set spatula or a piping bag fitted with a large star tip, frost the cupcakes. Garnish with bones and bacon sprinkles if using. Enjoy!
Nutrition
Calories: 247kcal | Carbohydrates: 23g | Protein: 7g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 208mg | Potassium: 222mg | Fiber: 3g | Sugar: 4g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg
