These corndog mini muffins are the perfect option for homemade corndogs—and they’re totally corn-free! They’re made with almond flour and grass-fed hot dogs.

I loved corndogs 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 corndog muffins baked in the oven and are 100x easier than battering and frying an actual corndog. And the best part? These little mini bites are both corn free and nightshade free!

Why you’ll love these Corndog Mini Muffins

  • Corndogs made 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!
  • Corndogs made easier! Battering and frying corndogs is lots of work, so I love the simplicity of this recipe!

Ingredients for Corndog Mini Muffins

  • Hot Dogs. I use these grass-fed bison hot dogs because they’re also nightshade free!
  • Almond Flour and Tapioca Starch. This makes the “cornbread” 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 Corndog 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!

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!

You’ll also like…

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Corndog Mini Muffins {corn free!}

  • Author: Unbound Wellness
  • Yield: 12 mini corndogs 1x


  • 1 cup almond flour
  • 2 tbsp tapioca starch
  • 1/8 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


  1. Preheat the oven to 350F and grease a mini muffin tin very well. 
  2. 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.  
  3. 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. 
  4. Transfer to the preheated oven and bake for 13-15 minutes or until the muffins are golden brown and cooked through. 
  5. Remove from the oven and allow to cool before removing the muffins from the baking tin. Serve with ketchup and mustard!


All nutrition info is estimated and will vary.


  • Serving Size: 1 mini corndog
  • Calories: 127
  • Fat: 7.3g
  • Carbohydrates: 5.5g
  • Fiber: .4g
  • Protein: 3.2g