Carrot Cake Dog Muffins
The Honest Kitchen
Want to give your pup a delicious dessert that's also packed with a healthful veggie? These easy-to-make carrot cake pupcakes made by @rubyinbrooklyn will do the trick. Serve them at your next birthday party, gotcha-day celebration or simply just because!
1/4 Cup The Honest Kitchen's Instant Goat's Milk for Dogs (Hydrated)
1/2 Box Superfood Pour Overs (Ruby uses Lamb & Beef)
3/4 Dry Cups of Dehydrated Food for Dogs (Ruby uses Whole Grain Beef)
1/4 Cup of Coconut Flour
1 tsp of Baking Powder
1/2 Cup Shredded Carrots
Plain Yogurt *ensure there's no Xylitol in the ingredients
Unsweetened Coconut Flakes
Extra Carrot (In fun shapes!)
Preheat oven to 350°F. Spray muffin tin with oil or line with paper liner cups.
In a large mixing bowl, whisk together dehydrated food, coconut flour and baking powder.
In another bowl, mix together your wet ingredients: egg, goat's milk and superfood pour overs.
Slowly mix together in your dry ingredients with your wet ingredients, stirring constantly.
Add shredded carrots to the batter and mix until combined.
Fill your cupcake molds with the batter, split evenly across 4 cupcakes.
Place in oven and bake for 25 minutes or until baked through.
Remove from the oven and let the muffins cool completely before frosting with yogurt, unsweetened coconut flakes and extra carrot.