– 2 cups 315 g brown rice flour – 2 eggs – 1 cup 235 g unsweet applesauce – 2 teaspoons honey – 1/3 cup 80 ml filtered water – 1 medium organic apple finely diced about 105 g – 1/2 large carrot grated (about 25 g) – 2 tablespoons coconut oil melted, plus more for greasing the pan

– Preheat the oven to 350°F. Grease the cavities of a nonstick doughnut pan with coconut oil; set aside. – Combine all of the ingredients in a large bowl. Stir together until a thick batter forms. – Transfer the batter to a piping bag or a zip-top bag with the corner snipped. Pipe the batter into the doughnut pan cavities to the very top (the batter will not rise much as it bakes). Rap the pan on the counter top to level the batter.

– Bake for 10 minutes. Let the doughnuts cool in the pan for 5 minutes, and then turn out onto a wire rack to cool completely. – Repeat the process with the remaining batter. – Serve cupcakes to delighted pups plain, or frost with strained Greek yogurt or natural peanut butter.