Mia’s Kitchen

April 5, 2013  

Apple-carrot mini muffins

These slightly sweet, high fiber apple-carrot muffins are a nice breakfast treat for both dogs and humans.


  • 2 c shredded carrots
  • 1 apple, finely chopped (can leave skin on)
  • 1 c flax seed
  • ¾ c whole wheat flour
  • ¼ c dry oats
  • ¼ c molasses
  • ¼ c water


  • Preheat oven to 400 degrees F.
  • Lightly grease a mini muffin tin.
  • Mix together dry ingredients.
  • Mix in wet ingredients, along with the apples and carrots.
  • Spoon mixture into muffin tins, with each cup about 2/3 full.
  • Bake for about 15 minutes, until lightly browned.
  • Remove from oven and turn out onto cooling rack.
  • Once completely cool, store the muffins in an airtight container in the refrigerator.
  • Note: Rice or other flour can be substituted for the whole wheat. These muffins freeze well, so make a double batch and save some for later. For an extra-special treat, put a dab of peanut butter on top.

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