January special: superfood muffins recipe

You can eat them, your dog can eat them – and it’s the perfect recipe for January bakers.

The muffins are packed with superfood ingredients to keep joints happy. Salmon is a great source of omega-3 – a natural anti-inflammatory – as well as being full of healthy fats. This recipe combines it with berries (filled with antioxidants) and butternut squash, which is fibre-rich and full of vitamins (that’s A, B, C and E to be exact). And if you want to max out the joint-supportive ingredients, try adding some turmeric and black pepper to the mix.

It’s one of our favourite recipes from head vet Sean’s cookbook – and a great make-ahead treat you can keep in the freezer. 


20 – 25 muffins

What you’ll need

600g butternut squash peeled, deseeded, and cubed
500g skinless salmon fillets (raw – and stick to plain, please)
125g blueberries
120g rolled oats
150g rice flour, plus a little for dusting
1tbsp rapeseed oil
150ml lactose-free milk (we like goat)
1 egg
1tbsp ground cinnamon
1tbsp ground ginger
1tbsp ground turmeric (optional)
1tsp ground black pepper (optional)
Baking tray
Mixing bowls

  1. Preheat your oven to 190°C/gas mark 6 and line your baking tray
  2. Add the butternut squash to the tray and roast for 20 minutes
  3. Add the salmon to the tray and bake for another 15 minutes
  4. Leave the salmon and squash to cool down
  5. Whilst you wait for them to cool, mix together the oats, flour, cinnamon, ginger and blueberries – plus the ginger and black pepper, if you’re adding these
  6. In a separate bowl – or food processor, if you have one – mash together the butternut squash, salmon, oil, milk, and egg until smooth
  7. Add the salmon and squash mix to the dry ingredients, mixing them together until a rough dough forms
  8. Roll balls of the dough together in your hands – if it’s too sticky, add some flour to your hands
  9. Pop the balls onto your baking tray and bake for 15-18 minutes at 190°C/gas mark 6
  10. Once cool, store them in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months

We’d love to see your efforts – tag us using #tailsdotcom on Instagram!

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