Yields 24 mini muffins.

Ingredients

• 1/2 cup rolled oats
• 1 tsp. baking powder
• 1 egg
• 1 cup unsweetened applesauce
• ¼ cup plain or vanilla full-fat Greek yogurt
• 1 egg
• 1 tsp. cinnamon
• ½ apple, sliced for garnish

Instructions

1. Preheat the oven to 400º F.

2. Use a food processor to grind rolled oats and baking powder until they form a fine powder.

3. Add in the egg, applesauce, Greek yogurt, and cinnamon. Pulse to combine.

4. Coat a mini muffin pan with cooking spray. Using a spoon, fill each muffin tin with batter. Garnish the top of each muffin with a small slice of apple and a sprinkle of cinnamon.

5. Bake for 10-13 minutes.

Yields 24 mini muffins.

Ingredients

• 16-oz. container of Egg Beaters egg substitute OR 12 eggs
• 1 cup chopped, fresh spinach
• ½ cup shredded mozzarella cheese
• 1 dash paprika

Instructions

1. Preheat the oven to 400º F.

2. Spray each muffin tin with cooking spray.

3. Pour in eggs, distributing equally in muffin tins.

4. Distribute equal amounts of spinach and mozzarella into the egg mixture in each of the tins. Press spinach and cheese down with a fork or spoon if necessary.

5. Bake for 10-13 minutes or until brown on top. Garnish with a sprinkle of paprika.

Yields 24 mini muffins.

Ingredients

• ½ cup rolled oats
• 1 tsp. baking powder
• 1 egg
• 1 cup unsweetened applesauce
• ¼ cup plain or vanilla full-fat Greek yogurt
• 1 tsp. lemon juice
• 1 cup blueberries

Instructions

1. Preheat the oven to 400º F.

2. Use a food processor to grind rolled oats and baking powder until they form a fine powder.

3. Add in the egg, applesauce, Greek yogurt and lemon juice, and pulse to combine.

4. Gently stir in blueberries by hand, being careful not to over-stir.

5. Coat a mini muffin pan with cooking spray. Using a spoon, fill each muffin tin with batter. Garnish the top of each muffin with a single blueberry.

6. Bake for 10-13 minutes.

All of these muffins store well for up to two weeks when refrigerated, so Fido can chow down on the leftovers!