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Peanut Butter Carrot Pupcakes

June 29, 2020 by Nicole Collins

My number one guy had a birthday a couple of days ago!

So of course, we had a birthday party for him!

There were party hats (that the guest of honor wore for surprisingly longer than I anticipated). There were bowties. There were candles. And, of course, there were pupcakes! In case you haven't figured it out by now, my number one guy is Mr. Bisco Davis. And, he's officially out of his terrible twos. Though, he's been acting extra cuckoo lately now that I think about it.

Bisco is a food motivated guy. He'll do a lot of things for a treat, and he'll do just about anything for some peanut butter. He lets me position and pose him to get the best pictures, because he knows it'll be worth it for whatever I'm dangling in front of him. But, even he has a breaking point.

While I was trying to get some photos of him with his birthday treat, he was SUCH A GOOD BOY. But, you could see this little anxious tick in him, because this peanut buttery mound of deliciousness was just inches away from his ever waiting mouth.

I witnessed the exact moment when he lost all self control. The poor thing just couldn't keep it together any longer. Thankfully, my reflexes are sharp enough so that I could react and pull out the candle before he devoured that too.

Today's recipe is definitely Bisco approved! Even judgy little Boo enjoyed this treat. And, of course, Ms. Bella Bunny was loving some pupcake action too. So today, we're making Peanut Butter Carrot Pupcakes!

These pupcakes come together so easily with just a few basic kitchen staples. There's no dairy, no flour, and only a little smidge of natural sweetener. Of course, all treats should be enjoyed in moderation just like with the humans; but overall, these are pretty healthy for our pups.

The base of our pupcakes starts with a super ripe mashed banana, some peanut butter, an egg, and a squeeze of honey. These get blended together with a hand mixer, and then we stir in some shredded carrots. Bisco is going through a carrot phase right now. (He loves the crunch.) So, I knew I needed to incorporate carrots into this treat.

For our dry ingredients, we're going to ground up some old fashioned oats into a fine powder. I actually use a personal rocket blender to do this, and the oats break down pretty quickly. Once ground, the consistency is pretty similar to a wheat flour. So, our oat flour gets mixed in to our wet ingredients, scooped into a greased cupcake pan, and baked for a few minutes until they're cooked through the center.

Now, we can't have a cupcake with out frosting, right? And, the same goes for our pups. Since my doggies are dairy free, I had to get creative with my frosting. So, our frosting is simply just peanut butter.

To give the peanut butter frosting some body, we're going to whip some air into it. We can use our hand mixer again to beat the peanut butter on high for a couple of minutes. The color of the peanut butter changes to a much lighter color, and the volume actually increases a little bit once you whip in all of that air. And, the result is a light, fluffy, super stable topping that we can actually use for piping and adding a decorative touch to our pupcakes. Seriously though, I might start making whipped peanut butter for myself on the regular. The texture is amazing!

We finish our pupcakes with a garnish of shredded carrot “sprinkles”, and they're all ready for our babes to enjoy. These pupcakes are a little dense and definitely peanut buttery, so keep the water bowl close by. But otherwise, you're sure to reach G.O.A.T. status with your pups after giving them this treat.

Alright, everybody! Make sure you're following me in Instagram so you can see all the cuteness Bisco gives me in exchange for some yummies in his tummy. Give your pups a kiss for me, and let's bake!


Peanut Butter Carrot Pupcakes

Serves: 6 Print


  • 1 cup old fashioned oats

  • 1 very ripe banana, mashed well with a fork

  • 1/3 cup + ½ cup peanut butter, divided

  • 1 egg

  • 1 tbsp honey

  • ½ cup shredded carrots, plus more for garnish

  • 1 tsp baking soda

  • cooking spray


  1. In a personal rocket blender or small food processor, grind the oats into a powder the consistency of flour.

  2. Preheat oven to 350 degrees. Spray 6 cups of a cupcake pan well with cooking spray. Set aside.

  3. To a mixing bowl, add mashed banana, 1/3 cup peanut butter, egg, and honey. Beat with a hand mixer until smooth and well combined. Add shredded carrots, and mix in. Add ground oats and baking soda. Beat with a hand mixer until the mix is just combined. Use an ice cream scoop to divide batter between prepared cups. Bake for 15-18 mins until a toothpick inserted in the center comes out clean. Remove from pan, and allow to cool completely.

  4. Place ½ peanut butter in a mixing bowl. Use a hand mixer to whip the peanut butter on high speed for 3-4 mins until the peanut butter becomes lighter in color and has a fluffy consistency.

  5. To serve, frost pupcakes with whipped peanut butter. Use a piping tip, if desired. Garnish with shredded carrot. Store leftovers in an airtight container for 3-4 days.

Recipe notes:

*The oats will break down into a flour like powder pretty quickly. A few little pieces that didn't break down are certainly fine.

*Adding air to the peanut butter by whipping it helps to make it consistency that's better for frosting and decorating. It really stabilizes it.

*As with every treat, moderation is key.

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