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Peanut Butter Banana Pupcakes (Dogs)


These doggy muffins are now at the top of Sam’s list of favs! How do I know? Because he took his begging to a whole new level after I made them. Get this…About 3 o’clock this morning, he wakes me up whining and crying. Thinking he needs to go out, I drag myself out of bed and we head downstairs. Instead of running to the back door, he runs for the kitchen and starts doing a happy dance while staring at the big ziploc baggy that’s filled with these freshly baked pupcakes. Seriously, Sam?! Consider yourself warned.
Always check with your vet if your pup is allowed this treat!

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Rate this recipe 4.4/5 (11 Votes)


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup peanut butter (chunky or smooth – I used natural smooth)
  • 1 large egg
  • 3/4 cup milk
  • 1 banana
  • 3 tablespoons oil
  • 1/4 cup honey



Step 1

1. Preheat your oven to 400 degrees and either line a muffin tin with paper cups or lightly spray it with oil.

2. Mix together all of the dry ingredients and set the bowl aside.

3. Using a food processor, blend the peanut butter, egg, milk, banana, honey and oil until smooth and well blended.

4. Using a large spoon or rubber spatula, fold the wet ingredients into the dry. Note: Don’t go crazy here, you just want the dry ingredients to be incorporated with the wet ones. The resulting mixture will be somewhere between a batter and a really sticky dough.

5. Spoon the mixture into the muffin pan, filling each cup to about 3/4 of the way full.

6. Bake for 12-14 minutes if making mini muffins and 18-20 minutes for regular-sized.

Store these in an airtight container (hence the aforementioned ziploc baggy) at room temperature and they’ll keep for about a week.

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