Salmon & Veggie Muffins: Grain-Free Dog Treats Your Pooch Will Love

I love making homemade dog treats for my canine companions. But, I have a confession: I enjoy the cooking process a whole lot more when I know we can share the yummy bites! Sure, it’s true, all of my recipes are made from wholesome ingredients that you likely use in your daily cooking. But, unless you’re smearing some fruity jam or indulgent cream cheese on top of my crunchy biscuit recipes, chances are they won’t make you drool. These salmon and veggie-filled muffins, though? You’ll definitely want to sneak a few. 

Oh yeah … I should mention the dogs love them too! 

Watch How To Make These Salmon & Veggie Muffins

The Ingredients

Salmon – This fatty fish is high in Omega-3 fatty acids, which helps to fight inflammation, improve brain function, support heart health, and support eye health. Plus, salmon is rich in protein, which is great for your dog’s overall health. 

Broccoli – Lately, there’s been a lot of talk in the dog community about broccoli’s anti-cancer properties. It also has anti-inflammatory properties, contains healthy fiber to aid digestion, is rich in immune-boosting vitamin C, and is high in other beneficial nutrients like potassium and calcium. 

Egg – While the egg in this recipe simply acts as a binder, it also provides some protein! 

Garbanzo Bean Flour – Made from ground up chickpeas, garbanzo bean flour is naturally gluten-free and grain-free. 

Turmeric – Turmeric is a yellow spice that’s believed to help ward off cancer, fight inflammation, aid digestion, kill dangerous parasites, and even boost mood!

The Recipe

Salmon & Veggie Muffins: Grain-Free Dog Treats

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins


  • 1 can salmon, boneless, skinless, in water
  • 3 broccoli florets
  • 1 large egg
  • 1/4 cup garbanzo bean flour
  • 1/4 teaspoon turmeric
  • Pinch ground black pepper


  • Preheat oven to 350ºF and grease a mini-muffin tin with olive oil or coconut oil. Set aside.
  • Drain salmon. Set aside. 
  • Using a food processor, pulse broccoli until you're left with extremely fine pieces. Be careful not to purée the veggie, though. 
  • In a medium-size mixing bowl, thoroughly combine all ingredients.
  • Spoon mixture into muffin tin.
  • Bake for 15 minutes, or until edges are lightly golden and fully set. 
  • Let treats cool in muffin tin for about 5 minutes and then transfer to a wire rack to finish cooling.  


- No broccoli? No problem! Swap for 1/4 cup finely chopped spinach, grated carrots, or grated zucchini.
- Store in an airtight container in the refrigerator for up to 3 days.