Me∙My Doods∙and∙I
- 1 min read

3 INGREDIENT MINI CUPCAKES

Satisfy your sweet tooth with this simple recipe. Easy, peasy 3 ingredient cupcakes that both you and your pup can enjoy. These delicious cupcakes are naturally sweet and made without any flour. They take about 5 minutes to prepare and 15 minutes to bake, meaning you and your dog can be indulging in a healthy, yummy snack within 20 minutes! Can I get a ‘WOOWHOO!’

3 INGREDIENT MINI CUPCAKES

WHAT YOU’LL NEED:

3/4 cup all natural almond butter

2 medium ripe bananas

1 egg

These cupcakes are so good on their own you don't need to frost them. Sometimes you need a little extra though, so if you want to add frosting, check out V.I.P. Bacon Pupcakes for a tasty recipe!

DIRECTIONS:

1. Preheat oven to 350 degrees. Prepare a mini muffin tin with cupcake liners or by spraying with coconut oil.

2. In a large bowl, mash up the bananas - I like to use a potato masher to mash mine up.

3. Add almond butter and egg to the bananas, then mix together until evenly combined.

4. Spoon the batter into your prepared mini muffin tin. Fill each muffin mold to about the rim.

5. Place in the oven and cook for about 10-15 minutes or until you stick a toothpick inside and it comes out clean.

6. Let cool before serving. Store leftovers in the refrigerator for up to 5-7 days.

High Paws and Mini Cupcake Treats,

Me, my doods and I

3 INGREDIENT MINI CUPCAKES

3 INGREDIENT MINI CUPCAKES

WHAT YOU’LL NEED:

3/4 cup all natural almond butter

2 medium ripe bananas

1 egg

These cupcakes are so good on their own you don't need to frost them. Sometimes you need a little extra though, so if you want to add frosting, check out V.I.P. Bacon Pupcakes for a tasty recipe!

DIRECTIONS:

1. Preheat oven to 350 degrees. Prepare a mini muffin tin with cupcake liners or by spraying with coconut oil.

2. In a large bowl, mash up the bananas - I like to use a potato masher to mash mine up.

3. Add almond butter and egg to the bananas, then mix together until evenly combined.

4. Spoon the batter into your prepared mini muffin tin. Fill each muffin mold to about the rim.

5. Place in the oven and cook for about 10-15 minutes or until you stick a toothpick inside and it comes out clean.

6. Let cool before serving. Store leftovers in the refrigerator for up to 5-7 days.

High Paws and Mini Cupcake Treats,

Me, my doods and I

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