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.
Nutrition Information
Andre Nauta says
What's a good substitute for ghee? I can't have dairy. Thanks!
Jessica DeMay says
Hi Andre- coconut oil will work. Enjoy!
Courtney says
These were a hit! The only problem is they totally stuck to the wrappers. How can I avoid this in the future? Thanks!
Jessica DeMay says
Hi Courtney- I'm sorry about that! Did you use parchment liners? That is very important.
Alice says
These were so good! I used maple syrup instead of honey and they turned out well. Thanks for a simple, healthy recipe!
Jessica DeMay says
Thanks, Alice!
Crystal says
Would these be okay to freeze and re-heat in the microwave?
Jessica DeMay says
Hi Crystal- yes, that will work.
Holly says
Quick question: what type of milk are you supposed to use? In the ingredient list you say almond milk, but then in the instructions you say to combine in the cashew milk. Which should it be?
Jessica DeMay says
Hi Holly- sorry for the confusion. I always use almond milk, but use what works for you! Hope you try them!
Kate says
Do you know the carb count on these?
Jessica DeMay says
Hi Kate- I don't calculate nutrition info for my recipes, but you can use a site like My Fitness Pal to calculate it if you need.
Jenna Elegante says
I have a Namaste flour (Sweet brown rice flour, tapioca starch, arrowroot powder, sorghum flour, xanthan gum.) that can substitute straight across for regular flour. Do you think I could use just a cup of this instead of the 1/2 and 1/2? There is also an almond allergy in my house and I already have this flour...
Jessica DeMay says
Hi Jenna- I think that flour will work great, you may need a little more though to make up for the coconut flour. I would say probably 1 1/2 cups total. I hope that helps. Enjoy!
Amie says
Hi. Made mine by exact recipe and the outside cooking, but couldn't get the middle done. Any ideas?
Jessica DeMay says
Hi Amie- I'm not totally sure why that would be. Did you try cooking them a little longer?
kaitlin says
mine also came out doughy? not like a batter - think it might be the coconut flour? ill try it with the tapioca flour next time... i also ended up baking them for another 20 mins to fully cook the dough. i also omitted the honey for whole30 and it still tastes great.
Jessica DeMay says
Hi Kaitlin- sorry they didn't turn out for you. I'm glad they still tasted okay. If you change the recipe at all it can effect the outcome. And I hate to be the bearer of bad news, but these are not Whole30 even if you leave the honey out. No baked goods at all are allowed- even savory. Sorry!
Mary says
These are so good!! I made them to take on a hike for lunch. I added jalapeños and also some shredded cheese for friends that can do dairy. I cheated and tasted them already! Yummmm!
Jessica DeMay says
Thanks for trying my recipe, Mary! Oh, I love your additions! They sound amazing! Thanks for the great feedback 🙂