Gluten-Free Corn Dog Mini Muffins {corn free!}
These corn dog mini muffins are they’re totally corn-free and gluten-free! They’re made with almond flour and grass-fed hot dogs.
I loved corn dogs as a kid! I mean, what’s not to love?! I thought I’d miss these forever once I went corn-free, and I really struggled to make a version that was corn-free in that classic corn dog shape… until I made this recipe!
These mini corn dog muffins baked in the oven and are 100x easier than battering and frying an actual corn dog. And the best part? These little mini bites are both corn free and nightshade free!
Table of contents
Do corn dogs have corn in them?
Yes, corn dog batter is made with wheat flour, cornmeal, and other spices.
If you’re grain-free or have a corn intolerance, they’re off the table, but this recipe is totally free of any cornmeal!
Why you’ll love these Corn free Corn Dog Mini Muffins
- Corn dogs but corn-free! Corndogs are such a nostalgic treat that I thought I would never have once I went corn-free so love having this as an option!
- Corn dogs made easier! Battering and frying corndogs is lots of work, so I love the simplicity of this recipe!
Recipe Ingredients
- Hot Dogs. I use these grass-fed bison hot dogs because they’re also nightshade-free! Learn more about nightshades from my nightshade food list.
- Almond Flour and Tapioca Starch. This makes the “corn bread” without any grains!
- Baking Soda and Salt.
- Pumpkin Puree or Sweet Potato Puree. Both help to add coloring to the corndogs.
- Egg and Avocado Oil.
- Honey. This adds a touch of sweetness without refined sugar.
How to make Corn-free Corn Dog Muffins
Step One. Combine the “corn” muffin batter.
Step Two. Add the batter to a mini muffin tin and press in the mini hot dogs.
Step Three. Bake in the oven.
Step Four. Remove from oven and enjoy!
Michelle’s Tips & Tricks
- Add veggies to the corn muffins. I often add shredded zucchini to this batter for some extra veggies! You’ll just want to make sure you only use a small amount and totally squeeze out any excess water.
- Make them full-size muffins. For full size muffins, I recommend adding about 3 hot dog slices per muffin so the ratio is a bit more even.
Can you serve these to kids?
Make sure any hot dog is the appropriate size before feeding them your kids! Hot dogs are a choking hazard for young kids, and this shape is still a hazard. When I feed these to my son, I simply cut them into fourths!
More Gluten-Free Comfort Food To Try
- Grain-Free Cornbread Muffins
- Gluten Free Pigs in a Blanket
- Air Fryer Avocado Egg Rolls
- Bacon Date Whipped Cream Cheese Dip
Corndog Mini Muffins {corn free!}
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Ingredients
- 1 cup almond flour
- 2 tbsp tapioca starch
- ⅛ tsp baking soda
- Pinch of salt
- 1 tbsp pumpkin puree or sweet potato puree
- 1 egg
- 2 tbsp avocado oil
- 2 tbsp honey
- 1 hot dog, sliced into coins
Instructions
- Preheat the oven to 350F and grease a mini muffin tin very well.
- Using a large bowl, whisk the almond flour, tapioca starch, baking soda, and salt together until fully combined. Add the pumpkin puree, egg, avocado oil and honey.
- Pour the batter into the greased muffin tin, filling each space about 3/4ths of way. Add a hot dog slice to each muffin, pushing the hot dog down.
- Transfer to the preheated oven and bake for 13-15 minutes or until the muffins are golden brown and cooked through.
- Remove from the oven and allow to cool before removing the muffins from the baking tin. Serve with ketchup and mustard!
Notes
Can these be stored for a day or two? Made ahead?
Sure!
Made these tonight. I was impressed. I will definitely be making these again. Thank you.
Do you think I could sub tigernut flour for the almond flour?