Treats | The Boneheads

Microwave Mug Pupcake

Ingredients

3 tbsp peanut butter (real peanut butter preferred)

1/2 tsp baking powder

1/2 tsp vanilla extract

4 tbs wheat flour

Prepare

Heat peanut butter in a microwavable bowl for 30 seconds or until it starts to melt.
Add the remaining ingredients to the bowl and mix well until combined.
Transfer dough to a a greased mug or ramekin
Heat in microwave for 90 seconds.
Top with additional peanut butter and chopped up dog jerky treats

Note: This pupcake recipe is from bitzniggles.com, but I changed the frosting and toppings.

Ingredients

⅔ cup applesauce unsweetened

½ cup peanut butter

2 cups oat flour* (ground oats)

Instructions

Preheat the oven to 325° F. Line a sheet pan with parchment paper or a silicone baking mat.
In a large bowl, mix the applesauce sauce and peanut butter until thoroughly combined.
Mix in the oat flour ½ cup at a time, stirring until combined, and it forms a slightly sticky ball. If you are using natural peanut butter (drippy), you may need to add a bit more oat flour.
Place the dough on a lightly floured surface and knead it into a ball. Roll it out until almost ½ inch thick. Using your cookie cutter, cut out shapes and place them on the prepared baking sheet. Repeat until you've used all the dough.
Bake for 30 minutes. Remove them from the oven and allow them to cool for 10 minutes before removing them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days or in the refrigerator for two weeks. These freeze well for up to 3 months.

Notes

Oat Flour– Oat flour is sold in stores, but it’s also super easy to make at home. Simply blend old-fashioned oats in a high-speed blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months.
For crunchier dog treats, bake for 10-15 minutes more.
Click here for the cute dog bone cookie cutters and the cookie stamps.

Nutrition

Recipe is from: dessertdonelight.com