Ingredients
Scale
- 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
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
All nutrition info is estimated and will vary.
Nutrition
- Serving Size: 1 mini corndog
- Calories: 127
- Fat: 7.3g
- Carbohydrates: 5.5g
- Fiber: .4g
- Protein: 3.2g