This recipe was created by accident. I set out to make the pups some homemade biscuits using canned chicken instead of leftover turkey. The protein swap and the addition of a very ripe banana made the batter very moist and more suitable for cupcake tins. The pups aren’t complaining.
Chicken Banana Doggie “Cupcakes”
adapted from Turkey Dog Biscuits
Prep time: 10-15 minutes
Cook time: 20 minutes
Makes about one dozen cupcakes
Ingredients:
1/2 cup brown rice flour (rice flours are the easiest for dogs to digest)
1 cup rolled oats
2 large eggs (I used the whole egg, including shells, for calcium. If that makes you uncomfortable, just the eggs will do!)
1 – 12.5 oz can of chunk white chicken (photo of example below)
1 very ripe banana
1 tablespoon salmon oil (could also use flax seed oil or a generic fish oil)
Peanut butter (optional)
Cooking spray
Instructions:
Preheat oven to 350F degrees.
In large mixing bowl, combine flour and oats. Set aside.
In a blender or food processor, blend eggs (either whole or their contents).
Add whole can of chicken (including the liquid), banana, and oil. Blend well. If it looks and smells disgusting, you are doing it right.
Combine chicken mixture with dry ingredients. Mix well. Batter should be about as moist as muffin or cake batter.
Spray muffin tin with cooking spray. Fill evenly with batter.
Bake for 20 minutes or until golden and firm to the touch.
Once cooled, I frosted each cake with peanut butter to turn a muffin into a cupcake! Just be prepared for the final product to draw a crowd.
Enjoy!
Disclaimer: Though I do my best to research issues of nutrition, health, and safety, I am not a veterinarian. Please consult your veterinarian if you have concerns about whether or not these ingredients are right for your dog.
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