Banana and Peanut Butter Pup Mini Muffins

Ingredients:

• 1/2 cup canola oil
• 1/2 cup applesauce, unsweetened
• 1/4 cup molasses, blackstrap
• 1/4 cup peanut butter
• 4 eggs
• 2 cups whole wheat flour
• 2 tsp baking soda
• 2 tsp cinnamon
• 2 ripe bananas, mashed

Instructions:

1. Preheat oven to 350° F
2. In a stand mixer bowl, add the canola oil, applesauce and molasses.
3. On low-medium speed, thoroughly combine.
4. Add the peanut butter, and mix until combined.
5. Add the eggs one at a time, until all combined.
6. In a large bowl, whisk together the flour, baking soda and cinnamon.
7. Using the lowest setting, or the stir setting on your mixer, slowly add the dry ingredients.
8. In a small bowl, mash the bananas.
9. Take the mixing bowl off the stand. Fold in the mashed bananas, making sure they are well incorporated.
10. Using a baking spray with flour, generously spray each 8 inch pan.
11. Divide the batter between cake cases.
12. Bake for 30 minutes. Rotate the muffins on the racks half way through the baking time.
13. Cool on a wire rack for 10 minutes.
14. Remove the cakes from the pan, and cool completely on a wire rack.

Storing - This dog muffin recipe will keep fresh in the refrigerator for about 5 days. Freeze the muffins for up to 3 months. If you choose to freeze the muffins, wrap each one individually with plastic wrap. Then wrap each one with heavy duty aluminum foil. Then place each one in a labeled freezer bag. It may seem like a lot of work, but it will keep the dog cakes delicate texture fresh longer.