Preheat your oven to 350°F and lightly grease an 8-cup muffin tin or line with silicone baking cups.

Cook the lean ground beef in a skillet over medium heat, breaking it into small crumbles, until no pink remains. Drain thoroughly and blot with paper towels to remove excess fat. Let cool slightly.

Finely shred the carrots and set aside.

In a large bowl, whisk together the oat flour, baking powder, and optional turmeric until well combined.

In a separate bowl, whisk the egg, unsweetened applesauce, and water or low-sodium beef broth until smooth.

Pour the wet mixture into the dry ingredients and stir until a thick, spoonable batter forms.

Fold in the cooled ground beef, shredded carrots, and optional chopped parsley, mixing until evenly distributed.

If the batter seems too thick and crumbly, add an extra tablespoon of water or broth at a time until it holds together; if too wet, sprinkle in a little more oat flour and stir.

Divide the batter evenly among the 8 muffin cups, filling each about 3/4 full.

Bake for 22–25 minutes, or until the muffins are firm to the touch and a toothpick inserted in the center comes out clean.

Remove the pan from the oven and let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Serve at room temperature as a treat or crumble over your dog’s regular food. Store leftovers in an airtight container in the refrigerator.