Ingredients
- 1½ cups cooked chicken breast, finely shredded
- 1 cup rolled oats, blended into oat flour
- ½ cup finely shredded carrots
- ½ cup green peas, cooked and lightly mashed
- ½ cup pumpkin purée (100% pumpkin, not pie filling)
- 2 large eggs
- ¼ cup unsweetened applesauce
- 2 tablespoons olive oil
- ¼–½ cup water, as needed
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a mini-muffin pan, or use silicone muffin molds.
Cook the chicken thoroughly with no salt, garlic, onion, butter, or other seasonings. Let it cool, then finely shred it. Cook the peas until tender and lightly mash them, and finely shred the carrots.
In a large bowl, combine the shredded chicken, carrots, peas, pumpkin purée, eggs, applesauce, and olive oil, mixing until well combined. Stir in the oat flour, then gradually add enough water to create a thick, moist muffin batter that holds together easily. Add the water a little at a time so you don’t end up with batter that’s too thin.
Spoon the mixture into the mini-muffin cups, filling each nearly to the top. Gently press and smooth the tops with the back of a spoon.
Bake for approximately 20 to 25 minutes, until the muffins are firm and lightly golden on top. Larger muffins may need approximately 25 to 30 minutes. Because this recipe contains chicken and egg, make sure the centers are fully set and no longer wet or doughy before removing them from the oven.
Remove the muffins from the pan and transfer them to a wire rack. Allow the pup muffins to cool completely before serving them to your dog.