Banana peanut butter pupcakes are a delicious grain-free treat for your dog that will get tails wagging. Made with banana, peanut butter and peanut butter powder they are an easy pupcake to bake.
Topped with an optional creamy peanut butter and banana topping, decorated with a dog biscuit they look tasty and fun.
Grain-free banana peanut butter pupcakes are a tasty and nutritious treat you can make for your furry friend. These pupcakes are free from grains, which can be beneficial for dogs with grain sensitivities or allergies.
My dogs devoured these as it's a combination of two of their favorite treat flavors. The topping was a huge hit too!
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With all our dog cake and pupcake baking we do not use baking powder or baking soda. It's not suitable for dogs, even if it's a small amount, we would rather omit it and not use it at all. This does result in a heavier cake but it's a healthier option for the dogs.
- Peanut butter powder - also known as peanut flour, and is made from roasted peanuts with the oil removed. One of the primary benefits of peanut butter powder is that it contains significantly less fat and calories than traditional peanut butter. Check the label for any unsuitable sweetener or additives.
- Peanut Butter - ensure that it is unsweetened.
- Banana - ripe is better for mashing.
- Egg - a great source of protein.
- Soda water - this could be substituted with almond milk.
How to make banana peanut butter pupcakes
Mash the banana and the egg and peanut butter.
Add the peanut flour.
Mix for a smooth batter. Add more water if the mixture is too thick.
Spoon the batter into muffin lined cake tins and bake.
The frosting is entirely optional but is great as a treat. It makes the pupcake easier to decorate too.
- Cream cheese - use softened for easier blending.
- Banana - ripe and mashed.
- Peanut Butter Powder - mix into a paste with water before adding to the other ingredients.
Keep these pupcakes in an airtight container and store in the fridge. They will last for 3 to 4 days.
If you want to freeze the banana pupcakes, do so without the frosting. Keep them in a ziplock bag or other airtight container and they will last up to 3 months. Defrost thoroughly before serving.
The pupcake batter could be made in a blender. Add all the ingredients, blitz and add any additional water if the mixture is too thick.
If you don't have peanut butter powder, other dog friendly flours can be substituted. You may need to adjust the liquid content and add an additional egg for different flours.
Banana Peanut Butter Pupcakes
- 4 oz cream cheese, softened
- ½ medium ripe banana
- ¼ cup peanut butter powder
- Preheat your oven to 350°F (175°C) degrees and line a muffin tin with cupcake liners or grease it well.
- In a large mixing bowl, mash the banana with a fork.
- Add the egg and peanut butter and mix well.
- Add the peanut flour and water. Stir until you have a smooth batter, adding any additional water if the mixture is too stiff. The batter should be thick but pourable.
- Divide the batter evenly among the muffin cups.
- Bake in the preheated oven for approximately 20-25 minutes or until a toothpick inserted into the center of a pupcake comes out clean. Keep an eye on them, as baking times may vary depending on your oven.
- Once the pupcakes are done, remove them from the oven and allow them to cool in the muffin tin for a few minutes. Then, transfer them to a wire rack to cool completely.
- In a small bowl, add the banana and mash.
- Add two to three tablespoons of water to the peanut flour to make a paste.
- Add the peanut paste to the banana with cream cheese and mix into a smooth frosting.
- Spoon or pipe the frosting on top of the pupcakes.
- Optional decorations can be a slice of banana and small baked dog treat.
The information shown is an estimate provided by an online nutrition calculator.