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Salmon & Veggie Muffins

Grain-free dog treats combining omega-rich salmon with wholesome vegetables in a healthy, portion-controlled mini muffin format
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 24
Calories: 45
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 1 cup cooked salmon, flaked (skin and bones removed)
  • 2 cups coconut flour
  • 3 large eggs
  • 1/2 cup finely diced sweet potato
  • 1/4 cup chopped spinach
  • 1/4 cup grated carrots
  • 1/4 cup unsweetened applesauce
  • 2 tablespoons coconut oil, melted
  • 1/2 cup water (adjust as needed)

Method
 

  1. Preheat your oven to 350°F and lightly grease a mini muffin tin with coconut oil.
  2. In a large bowl, whisk together the eggs until frothy. Add the melted coconut oil, applesauce, and water.
  3. Fold in the flaked salmon, ensuring no large chunks remain. Add the diced sweet potato, chopped spinach, and grated carrots.
  4. Slowly incorporate the coconut flour, mixing just until combined. If the mixture seems too dry, add water one tablespoon at a time.
  5. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
  6. Bake for 20-25 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean.
  7. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Serve one muffin per 20 pounds of body weight as a special treat. Store in refrigerator for up to one week or freeze for up to three months. Always use cooked salmon to avoid parasites. Don't overmix batter once coconut flour is added. Can substitute canned salmon in water for fresh (drain thoroughly). Works well stuffed into puzzle toys or crumbled over regular meals.