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Tasty Tuesday: Monster Mutt Muffin Dog Treats

Tasty Tuesday: Monster Mutt Muffin Dog Treats

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the Mama has a very rude name for me. 


Sometimes, she calls me “Monster Mutt”.  I know, right? That is just such a hurtful thing to say to a Puggle. I may be a little…boisterous sometimes, but really? “Monster Mutt”? She calls me that awful name whenever I am having a particularly large amount of fun. She usually throws it out after I’ve just run the Puggle500 Race around the house or when I’m practicing my WWE moves on the Felix.A Monster Mutt needs a Monster Snack.


Do you hear me Mama? I want muffins! Meaty muffins! And I want them to be monster coloured! Get your two-legged butt into the Kitchen and make me some homemade dog treats, PDQ.

Delicious and Nutritious


Monster Mutt Muffins are made with some pretty darn nutritious ingredients. The main ingredient in these grain free dog treats is Quinoa. Though it is commonly referred to as an “ancient grain”, quinoa is actually a seed that is a relative of leafy green veggies like spinach and swiss chard. It packs a great protein punch and it’s a good source of lysine. And it’s tasty. It makes a great basis for a muffin.

The quinoa in this recipe makes the muffins extra nutritious, but they could be made just as easily with brown rice and regular flour, if your dog happens to be wheat-tolerant.

Monster Mutt Meaty Muffin Dog Treats

  • 3/4 cups Quinoa Flour – you can buy it or make it. (or use wheat flour. I would recommend starting with 1/2 cup and adding more as needed.)
  • 1/4 tsp. Baking Soda
  • 1/2 tsp. Baking Powder
  • 1/2 cup cooked quinoa (or brown rice)
  • 1 cup cooked spinach (I used frozen)
  • 1/2 over-ripe banana, smashed
  • 1 tbsp. coconut or olive oil
  • 1 egg
  • 1/2 cup diced, cooked chicken breast
Preheat oven to 350F and line a Mini Muffin Pan with cupcake liners (or line a cookie sheet with parchment paper).
In a medium bowl, stir together quinoa flour, baking soda, and baking powder. Add the cooked quinoa.
In a blender, food processor or (my fav) the Magic Bullet, blend spinach into a thick paste. (Add a splash of water, if needed to process.) In another bowl, whisk egg until fluffy, then add the spinach, banana, and oil.
Pour spinach mixture over dry ingredients. Mix well. Fold in 1/2 cup of the diced chicken.

Scoop the mix into the muffin cups. These don’t rise much, so you can fill the liners full. Alternately, these can be scooped out onto the cookies sheet in spoon fulls and baked like cookies. Top with remaining diced chicken breast.

Place in oven and bake for 30-40 minutes. For a crunchier snack, bake for 30 – 40 minutes at 350F, 2 hours at 200F then turn off the oven and leave for 4 -6 hours (or pop them into the dehydrator over night.)

I’m not going to lie – these are tasty as WOOF!


Felix and I have each had more than our fair share! That crunchy meaty “struesel” on top is worth rolling over for.

This is a blog hop!

 Every week, we invite you to link up your Tastiest Post and Hop On to discover all sorts of new treats, great giveaways and all things snack and treat related!

To take part, follow your hosts, Kol’s Notes  & Sugar the Golden Retriever, grab the badge from our sidebar,   get the InLinkz code  for your post, and add your link to this week’s inLinkz tool!
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