Ingredients
For the Pup Muffins
- 1½ cups lean ground beef, fully cooked and drained
- 1 cup old-fashioned rolled oats
- ½ cup oat flour
- ½ cup pumpkin purée (100% pure pumpkin)
- ½ cup finely shredded carrots
- ⅓ cup peas, cooked and cooled
- 2 large eggs
- ¼ cup dog-safe low-sodium beef broth or water
- 1 tablespoon finely chopped fresh parsley, optional
Optional Add-Ins
- ¼ cup finely chopped green beans
- ¼ cup cooked sweet potato, mashed
- 2 tablespoons unsweetened applesauce
- 1 tablespoon ground flaxseed
- 2 tablespoons plain unsweetened Greek yogurt
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a muffin pan, or use silicone muffin molds.
Cook the ground beef thoroughly in a skillet with no oil, salt, onion, garlic, sauces, or seasonings. Drain off as much excess fat as possible, then let the beef cool.
Finely crumble the cooked beef, then add it to a large bowl with the pumpkin purée, carrots, peas, eggs, and parsley, if using. Stir until evenly combined.
Add the rolled oats and oat flour, then pour in the beef broth or water. Mix until you have a thick, moist mixture that holds together when pressed. If the mixture is too wet, add a little more oat flour. If it’s too dry, add broth or water a tablespoon at a time.
Divide the mixture evenly among the muffin cups, filling each approximately ¾ full. Gently press the mixture down with the back of a spoon so the muffins hold together well.
Bake for 20 to 25 minutes, or until the pup muffins are firm and lightly golden on top. Because this recipe contains beef and egg, make sure the centers are fully cooked and set before removing them from the oven.
Allow the muffins to cool in the pan for several minutes before transferring them to a wire rack. Let them cool completely before serving.
For smaller dogs, cut each muffin into appropriately sized pieces rather than serving a whole muffin.