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Salmon & Veggie Muffins: Grain-Free Dog Treats

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

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

Notes

- 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.