Corndog Mini Muffins {corn free!}
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
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.
Nutrition
Serving: 1mini corndog | Calories: 127kcal | Carbohydrates: 5.5g | Protein: 3.2g | Fat: 7.3g | Fiber: 0.4g