Bananas and Peanut Butter—a perfect pairing! This was one of Elvis’ favorites for a reason. Peanut butter and bananas just go together—and they make a fabulous pairing in our Peanut Butter and Banana Gluten Free Dog Muffins. For an extra boost, we’ve added The Honest Kitchen Pro Bloom Goat’s Milk to the mix…because our dogs can use a little extra tummy love with this natural supplement with probiotics and digestive enzymes. Peanut Butter and Banana Gluten Free Muffins Print Recipe Ingredients 2 cups gluten-free flour1/4 cup gluten-free oats1 tablespoon the honest kitchen Pro Bloom goat’s milk1/2 teaspoon Baking powder1 egg2 tablespoons Honey1 banana mashed1/3 cup peanut butter1 cup water Instructions Preheat oven to 350°F. Spray muffin tin with oil. In a large bowl, add gluten free flour, oats, and Pro Bloom and combine. Set aside.In a smaller bowl, add egg, honey, and banana and stir to combine. Add peanut butter and beat together to form a smooth paste. Add wet to dry mixture, and stir to form a dough-like consistency. Add the water and mix until well combined.Let mixture sit for 15 minutes. Stir a few times, then spoon it into muffin tins, filling each about two-thirds full.Place in oven and bake for 15 to 20 minutes until golden brown. Remove from oven and let cool on a wire rack. Recipe Notes Before you take the muffins out of the oven, poke one in the middle with a toothpick. If it comes out clean, they’re ready to come...
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Break out some berry delightful brunch treats for your pooch! Freshly baked muffins straight out of the oven—what a wonderful way to start the day. Although your pooch won’t be pairing it with a cup of coffee, these Gluten-Free Raspberry Dog Muffins will perk him up. If you don’t have fresh raspberries at your grocery store, frozen berries work just as well. Just make sure you don’t take one for yourself…these ones are for dogs only. Gluten-Free Raspberry Dog Muffins Print Recipe Ingredients 3 cups gluten-free flour1 tablespoon the honest kitchen Pro Bloom goat’s milk4 teaspoon Baking powder1/2 teaspoon cinnamon1 1/2 cups raspberries1/2 cup coconut oil melted2 eggs1 cup water Instructions Preheat oven to 350°F. Line a muffin tin with cupcake liners or spray with non-stick spray.In a large bowl, mix flour, baking powder, Pro Bloom, and cinnamon. Set aside.In another bowl, whisk oil, eggs, and water.Slowly add the wet ingredients to dry ingredients, and combine.Fold in raspberries to the mix. The flour should be thick when complete.Fill each muffin cup with two spoonfuls of dough (almost to the top) as they don't rise much.Place in oven and bake for 15-20 minutes. Take muffins out of pans and let cool on racks. Recipe Notes Before you take the muffins out of the oven, poke one in the middle with a toothpick. If it comes out clean, they’re ready to come...
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