“Chocolate” Chip Peanut Butter PUPcakes

The “chocolate” chips are actually unsweetened carob chips, which are safe for dogs.  These PUPcakes seem to be an immediate favorite with our pack.  Our pups were begging for samples before the cupcakes were even out of the oven! After the PUPcakes cooled completely, a taste-test by our 4-legged Head Chef proved that these tasty treats are Cello-approved!

INGREDIENTS:

• 2 1/2 cups organic whole wheat flour
• 3/4 cup organic peanut butter
  • ***Be sure the peanut butter you choose does not contain xylitol, which can be toxic to dogs
• 3/4 cup unsweetened organic applesauce
• 1/3 cup organic honey
• 3 organic eggs
• 3/4 cup unsweetened carob chips

DIRECTIONS:

• Preheat oven to 400° F
• Put the whole wheat flour in a bowl and set aside
• Place peanut butter in a microwave-safe bowl, and microwave for about 10-15 seconds
• Combine the peanut butter, applesauce, and honey.  Stir well.
• In a small bowl, whisk the eggs.
• Add the whisked eggs to the peanut butter mixture and stir well.
• Slowly begin to add the flour, mixing to combine after each added portion
• Add the carob chips and stir
• Use a 2-Tablespoon sized cookie scooper to fill mini muffin liners.
• Place the filled liners into a 24-cup mini muffin pan
  • if you don’t have mini cupcake liners, you can spray each muffin pan cup with an organic non-stick cooking spray before scooping in the dough to each cup
• Bake for 10-15 minutes, or until a toothpick inserted into the centers of each PUPcake comes out clean.
• Let PUPcakes cool on a wire rack in the pan for about 10-15 minutes
• Remove PUPcakes from pan and continue to cool completely on a wire rack
• Refrigerate or freeze
  • PUPcakes will last about 3 weeks in the refrigerator, or approximately 6 months in the freezer
    • If freezing, be sure to thaw PUPcakes before serving