These Paleo Corn Dog Muffins are a healthy take on a childhood favorite. Gluten free, dairy free, easy, and so good! You will love them!
I have always loved corndogs, but I'm slightly afraid of deep frying. I can pan-fry, but a big pot of smoking hot oil terrifies me! So these baked muffins are the solution to my oil fears. Baked in a pan, in under 30 minutes, with no chance of grease splatters. I have seen so many versions of corn dog muffins on Pinterest, but they mostly use cornbread from a box and cheap hotdogs. I thought that it would be a fun recipe to make-over and I'm so glad I tried it! These are made gluten free, dairy free, and grain free. They are so easy, fast, and delicious! Definitely a meal I'll be making over and over.
The "cornbread" contains no corn, but has the same texture and slight sweetness. It's a mixture of coconut and almond flour that creates the perfect cornbread replica! The ghee makes it buttery and the honey adds the sweetness. Paired with the savory hotdogs, they make the perfect bite! I used Applegate Uncured Hotdogs that are nitrate free and what I consider a healthy hotdog.
These not only make a great quick dinner, but they would be perfect for packing in a kid's lunch. I served them with my homemade ketchup and some mustard. My husband also thinks they're good on their own though as well.
You will love how these are so easy and make a great quick meal. They will take you right back to childhood!
And the Super Bowl that's coming up?? These should be added to the menu. They are hand-held, dip-able, delicious, and can be made ahead. I think that meets all the criteria for Super Bowl food. Enjoy!!
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Paleo Corn Dog Muffins
Ingredients
- 5 uncured hotdogs Applegate is what I use
- ½ cup almond flour
- ½ cup coconut flour
- 2 tablespoons ghee melted
- 2 tablespoons coconut oil melted
- 2 tablespoons honey
- ½ cup almond milk
- 3 large eggs
- ¼ teaspoon salt
- ½ teaspoon baking soda
Instructions
- Cut each hotdog into 6 pieces and set aside.
- Preheat oven to 350° and line a muffin tin with 10 parchment paper liners. Set aside.
- In a large bowl, combine almond flour, coconut flour, ghee, coconut oil, honey, almond milk, eggs, salt, and baking soda. Mix util fully combined and smooth.
- Divide evenly among the 10 muffin tins then top with 3 slices of hotdog each. Bake for 25 minutes.
- Serve with ketchup, mustard, or chili.
Jennifer says
Would i be able to omit the honey?
Jessica DeMay says
Hi Jennifer- yes, that will work. You may need another tablespoon of oil or cashew milk. I hope you love them!
Carrie says
Just wanting to ask what is in the hot dogs? Are they home made??
Jessica DeMay says
Hi Carrie- I use Applegate hotdogs. The ingredients are great and they are tasty. They are also easy to find at regular stores. Hope that helps 🙂
mallory says
I made these last night- they tasted yummy but my only issue for me was that the inside of the muffin was moist but not kind of a "not throughly cooked" moist. even though the tops were golden. once we cut them up, i just drizzled the condiments on top and they were good.
Jessica DeMay says
Hi Mallory- thank you for trying my recipe, I'm glad you liked them. I'm sorry they were so moist- maybe reduce the liquid a little next time? That may help. I'm glad they were still enjoyed 🙂
Judith says
These are really yummy, but like another poster, mine stuck to the muffin liners! I'm sad that a lot of the expensive almond flour doesn't get in my mouth! What can I do to fix this? Also, they are a bit moist/mushy for my liking, do you think I could add another egg or something to make them a bit firmer? That might help with the sticking to the muffin liners, too? I'm scared to go without the muffin liners, because if they stuck to the muffin tins, that would be even worse!!
Jessica DeMay says
Hi Judith- thank you for trying my recipe, I'm sorry they stuck so bad!! I definitely wouldn't try them without the liners. Did you use parchment liners? That is what I use (as stated in the recipe) and have never had an issue. They are much better than traditional paper liners and everything always slides right out. If they are too mushy I would say maybe back a little longer or reduce the liquid. Maybe 1/4 cup dairy free milk. I hope that helps!
Tara says
I made mine without liners, I just made sure to put coconut oil in/around the muffin tin. They slid Right out. ?
Jessica DeMay says
That is so good to know! Thank you, Tara!
Ashlyn says
These look so yummy!!
Jessica DeMay says
Thanks, Ashlyn!
Colleen says
I made this last night and they were delicious. I will definitely be making them again!
Jessica DeMay says
Awesome! Thanks for trying them, Colleen! I'm so glad you liked them!
Danielle says
These look delicious! Is there anything I could substitute the eggs with??
Danielle says
... I forgot to click notify me of post:)
Jessica DeMay says
Thanks, Danielle! You could try flax eggs, but I don't know exactly how that would turn out. It may be slightly different texture. Another option might be a gelatin egg- I love using gelatin because I feel like it holds everything together so well. Here is how to make one-http://www.deliciousobsessions.com/2014/08/gelatin-egg-replacement/
I hope that helps- let me know if you try them with a replacement 🙂
Danielle says
Thanks so much!
Jessica DeMay says
You're welcome!
Carissa says
I tried to replace the eggs with flax. Normally I do 3Tbs of flax and 1/2 cup water to replace 3 eggs. I think this was the reason mine were so doughy at the end? I even bakes for 10 minutes longer but was afraid the tops were going to burn. Maybe less water to mix the flax next time?
Aimee says
My batter was not liquid it was more like dough. Did I do simething wrong? Followed all instructions to a tee.
Jessica DeMay says
Hi Aimee- the batter is on the thick side, definitely not liquid. If you feel thats it's too dry though, add a couple tablespoons water of dairy free milk. I hope they turned out good!
TMarque says
The taste in the coconut flour is too strong. Does anyone have any other suggestions besides counter balancing the almond and coconut flour?
Jessica DeMay says
I'm sorry the coconut flour was too strong. Did you make them and have that experience or are you talking about past experiences with coconut flour. You could maybe try some tapioca flour instead, but it doesn't have the same texture as coconut flour and the muffins won't be as "corn-like"- if that makes sense. Sorry I don't have more suggestions.
Missy says
Such an awesome recipe! My kids are going to love this!
Jessica DeMay says
Thanks, Missy! Yes, I think they will love them!! 🙂