Grain Free "Corn Dog" Mini Muffins

Why You’ll Love This Recipe

If you grew up loving corn dogs at the fair, this recipe will bring back all the nostalgia with a healthier twist. These Grain-Free “Corn Dog” Mini Muffins are made with almond flour instead of cornmeal, making them naturally gluten-free and higher in protein. They are perfect for kids’ lunches, after-school snacks, or even party appetizers. Best of all, they are quick to bake and easy to store for the week.

Ingredients

• 1 ½ cups blanched almond flour

• ¼ teaspoon salt

• 1 tablespoon baking powder

• 2 eggs

• ⅓ cup yogurt (coconut yogurt works too)

• 4 tablespoons melted butter

• 4 hot dogs (I recommend Teton Waters or Applegate Organic)

  
  

Method

1. Preheat oven to 400°F (200°C). Prepare a mini muffin pan with liners or grease with butter liberally.

2. Cut hot dogs into sixths.

3. In a medium bowl, whisk together melted butter, yogurt, and eggs until smooth.

4. Add the dry ingredients to the wet mixture and stir until combined.

5. Spoon batter evenly into the mini muffin pan.

6. Place a hot dog section into the center of each muffin.

7. Bake for 10–12 minutes, or until golden brown.

8. Serve warm with mustard, ketchup, or your favorite dipping sauce.

   
   

Meal Prep Tip

These mini muffins can be made ahead of time and stored in an airtight container in the fridge for up to 4 days. They also freeze well — simply reheat in the oven or air fryer for a quick snack.

Nutrition Spotlight

By using almond flour, these muffins provide more protein and healthy fats than traditional corn dog batter. Choosing high-quality hot dogs, like grass-fed or organic, adds extra nutrition while avoiding unnecessary additives.