Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a standard muffin tin or line it with paper liners. This will prevent the muffins from sticking.
- In a large mixing bowl, combine the canned pumpkin puree, whisked eggs, and unsweetened plain yogurt. Stir until thoroughly blended into a smooth mixture. If using, add the xylitol-free peanut butter now.1 cup canned pumpkin puree (plain, unsweetened), 2 large eggs, 1/4 cup unsweetened plain yogurt, 1 tablespoon peanut butter (xylitol-free)
- In a separate medium bowl, whisk together the whole wheat flour, rolled oats, and baking soda. Ensure all dry ingredients are well combined to evenly distribute the baking soda.1/2 cup whole wheat flour, 1/4 cup rolled oats (uncooked), 1/2 teaspoon baking soda
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few small lumps are perfectly fine.
- 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. The muffins should be firm to the touch and lightly golden brown.
- Allow the muffins to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This ensures they don’t become soggy.
Notes
Introduce new foods gradually. Consult veterinarian for specific dietary needs.
