If you’ve ever been eating a cupcake to look over and find your dog staring at you, just begging for you to share with them, then this recipe is for you. With this peanut butter carrot pupcakes recipe, now you and your dog can enjoy cupcakes together!
Ingredients
- 1/2 cup oat flour
- 1/2 cup brown rice flour
- 1 tsp baking soda
- 1 cup grated carrot
- 1/3 cup creamy peanut butter
- 1/4 cup coconut oil
- 1 egg
- 2 tbsp plain non-fat Greek yogurt
- 2 tbsp blackstrap molasses
- 1 tbsp maple syrup
- 1 tbsp milk (you can use regular, coconut, soy or almond milk)
Instructions
- Preheat oven to 350F
- Melt coconut oil
- Put silicone molds or cupcake cases on baking sheet for stability
- Put flour and baking soda into large bowl and stir to mix
- Combine molasses, maple syrup, coconut oil and egg in medium bowl
- Stir grated carrots into flour mixture
- Add molasses, syrup, oil and egg mixture to flour/carrots. Mix well
- Stir in coconut milk and yogurt, mix
- Lightly spray silicone molds with olive oil
- Pour batter into molds until almost full
- Bake at 350F for 15 minutes (pupcakes should be firm to the touch and a toothpick should come out clean)
- Allow to cool IN molds for approx. 10 mins
- Pop pupcakes out of molds and leave on wire rack until completely cool
- Store in airtight container for up to one week in the refrigerator
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Recipe courtesy of Wiggleworthy.
