• 1 cup oat flour (or finely ground oats)

• ½ cup unsweetened applesauce

• 1 ripe banana, mashed

• 1 large egg

• ¼ cup natural peanut butter (xylitol-free)

• 1 tablespoon honey

• ½ teaspoon cinnamon

• ½ teaspoon baking powder

• ¼ cup water or unsweetened almond milk

1. Preheat oven to 350°F (175°C) and line a muffin tin or bone-shaped mold.

2. In a bowl, whisk together mashed banana, applesauce, peanut butter, egg, and honey.

3. Add oat flour, cinnamon, and baking powder. Stir until combined.

4. Slowly mix in water or almond milk until batter is thick but spoonable.

5. Fill molds about ¾ full.

6. Bake for 18–22 minutes or until a toothpick comes out clean.

7. Cool completely before adding optional frosting.

8. Top with a small dollop of yogurt-peanut butter frosting and serve.

Store cupcakes in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze for up to 2 months and thaw before serving.

• Small dogs: ½ cupcake

• Medium dogs: 1 cupcake

• Large dogs: 1–2 cupcakes

• Treats should make up no more than 10% of daily intake

There’s something truly special about creating homemade treats for the ones who greet us with endless love every day. These Easter Dog Cupcakes bring together simple, wholesome ingredients and a whole lot of heart, making them perfect for springtime celebrations or just because. Baking for a furry friend isn’t about perfection—it’s about care, joy, and the small moments that turn into big memories. Whether shared during Easter or any day of the year, these cupcakes are a sweet reminder that love can be homemade, simple, and deliciously tail-wagging good.