A healthier treat you know that's good for your pup and
it's ongoingly freshly made; Paisley loves 'em...

Yields: 19 Mini Muffin Treats (I make 2 batches at a time, yielding 38 treats…aka 1 qt.)

Prep: 10 Mins.

Bake: 16 Mins. (Turning ½ way for even baking)

 Cool: On baking rack covered with a clean kitchen towel overnight



2 large eggs, beaten

½ cup Skippy peanut butter (no artificial sweetener like ‘xylitol’ – ck label plz)

¾ All-purpose flour

½ cup old fashioned oats (not quick cooking)

½ cup water




Preheat oven to 350F. Place a non-stick mini muffin baking pan aside (if not non-stick, spray w/canola spray). Also, place a baking rack for removing mini muffin treats to after baking for cooling.


To a medium bowl, add the eggs and whisk until fluffy; add peanut butter and continue whisking until thicker and emulsified. (Switch to a spatula at this point).


Add the A-P Flour, oats, and water; stirring just to combine.


Using a 1-TB-size mini scoop, drop mounds into the mini muffin tin cups (should yield 19).


Bake in preheated oven for 16 minutes total; turning half way for even baking.


Remove from oven. Use a teaspoon promptly remove mini muffins to the baking rack in order to cool completely (on baking rack covered with a clean kitchen towel overnight) before storing treats in an airtight container to safely store up to 2 weeks.



Tip: I make a double batch, which stores in a 1-qt.-airtight-container perfectly for up to 2 weeks in an airtight container.


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