Ingredients
For the Pup Muffins
- 1½ cups cooked chicken breast, finely shredded
- ¾ cup green peas, cooked and lightly mashed
- 1 cup old-fashioned rolled oats
- ½ cup oat flour
- ½ cup pumpkin purée (100% pure pumpkin)
- 2 large eggs
- ¼ cup water or dog-safe unsalted chicken broth
- 2 tablespoons fresh parsley, finely chopped
Optional Add-Ins
- ¼ cup finely shredded carrots
- ¼ cup cooked sweet potato, mashed
- 2 tablespoons plain unsweetened Greek yogurt
- 1 tablespoon ground flaxseed
- 2 tablespoons finely chopped green beans
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a mini muffin pan, or use silicone muffin molds.
Use plain, fully cooked, boneless chicken breast with the skin and excess fat removed. Let it cool, then finely shred it so it blends smoothly into the batter.
Cook the peas until tender, let them cool, and lightly mash them with a fork, leaving some peas partially intact for texture.
Add the pumpkin purée and eggs to a large bowl and whisk until smooth.
Stir in the shredded chicken, mashed peas, rolled oats, oat flour, and parsley, mixing until well combined.
Gradually add the water or dog-safe chicken broth, mixing until you have a thick, moist muffin batter that holds together. If the mixture is too wet, add a little more oat flour. If it’s too dry, add water or broth a tablespoon at a time.
Spoon the mixture into the mini muffin cups, filling each almost to the top. Gently press and smooth the tops so the muffins hold their shape as they bake.
Bake for 20 to 25 minutes, or until the muffins are firm, lightly golden, and completely cooked through in the center. Because this recipe contains chicken and egg, make sure the centers are fully set before removing them from the oven.
Allow the pup muffins to cool completely before removing them from the pan and serving, which makes them much easier to pop out cleanly.
For a fun finishing touch, top each cooled muffin with a tiny spoonful of plain pumpkin purée and a couple of cooked peas.