For the Furry Friends: Birthday PupCakes

Today was my dog's third birthday so I thought I'd make her a sweet little treat. With the exception of cracker topping (which you could sub with whatever you like or leave out altogether), it's also gluten-free. She woofed it down so I think it was a hit!
Banana Oat Birthday PupCakes

1 ½ cup steel oats
1 tbsp. baking soda
2 ripe bananas
1 cup water
1 tbsp. agave nectar
1 tbsp. unsulphured molasses
Splash of vanilla (just a drop!)
Crushed crackers (optional)

Preheat your oven to 350 degrees. Put cupcake liners in a pan. Grind the oats in a food processor. Add the baking soda and pulse until combined. Transfer the oat mixture to a medium mixing bowl. Add to the food processor one of the bananas, water, agave, molasses and vanilla. Process until smooth and bubbly. Pour the wet ingredients into the dry and whisk or beat to combine. Fill cupcake liners 3/4 full. Bake for 20-25 minutes (mine took about 24 minutes on the nose!)

Let the pupcakes cool on a wire rack. Once they’re ready to frost, pulse the other banana in the food processor until some big banana chunks remain. Spoon it over the top of the pupcake. Sprinkle crushed crackers (if you have gluten-free, go for it!) over the top and serve. Your pup will thank you for it.

This recipe was inspired by (and vegan-ized) from the banana carob chip dog cake recipe here.