Laura's Vegan Table


  • 1 cup oat flour
  • 1 cup unsweetened apple sauce
  • 3/4 cup carrots (about 2 large carrots) peeled and grated, or you can run them through a small food processor
  • 3/4 cup oats
  • 3/4 cup fresh or frozen blueberries
  • natural peanut butter for frosting (about 1 teaspoon per cupcake)
  • melted coconut oil for greasing muffin pan

Since it was our Border Collie Dylan’s birthday, of course I wanted to make him a special treat. He does prefer food over toys so I knew he would love these. Yes, they were a hit! He doesn’t like to share either, so please go and make these for your own pup; and you don’t need to wait for a special occasion. These are healthy with only a few ingredients, and it is wheat free. It makes 6 cupcakes, so you can store them in the fridge or freezer. You can top with fresh or frozen blueberries. I like the way the frozen blueberries leave extra purple color on the cupcakes. Frozen is also more available year round and less expensive than fresh. Just a little spread of peanut butter serves as a nice frosting. I’m sure your pup will love these as much as Dylan does!


Preheat oven to 350F. Grease the muffin pan with a little melted coconut oil. Mix all of the ingredients together, except for the blueberries and peanut butter. Fill the muffin pan to the top of each mould with the batter (the batter won’t rise). Bake for 15 – 20 minutes. Let the cupcakes cool, and then spread with a little peanut butter and top with the fresh blueberries (or microwave frozen blueberries in a microwave safe bowl for about 1 1/2 minutes on low). Give to your pup and his friends to enjoy!