Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a standard muffin tin or line it with parchment paper liners.
- In a skillet, cook the lean ground beef over medium heat until thoroughly browned. Drain off any excess grease and let it cool slightly.1 pound lean ground beef
- In a large bowl, whisk together the lightly beaten egg, unsweetened applesauce, and olive oil until well combined.1 large egg, 1/4 cup unsweetened applesauce, 2 tablespoons olive oil
- Add the cooked and cooled ground beef, finely grated carrots, whole wheat flour, and rolled oats to the wet ingredients. Stir until just combined. The mixture will be thick.1 pound lean ground beef, 1 cup finely grated carrots, 1/2 cup whole wheat flour, 1/4 cup rolled oats
- Gradually add the water, a tablespoon at a time, stirring until the batter reaches a thick, moist consistency, similar to cookie dough. You may not need all the water.1/4 cup water
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the edges are lightly golden brown.
- Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
These muffins are a supplemental treat, not a meal replacement. Store in the refrigerator for 3-4 days or freeze for up to 2-3 months. Consult your vet for feeding guidelines.
