Gluten Free Corn Dog Muffins

Gluten Free Corn Dog Muffins

quote5Summer!!!!! Flowers. Lawn mowers. Sunshine. Beer. Baseball. Corn dogs! Have you heard of the “D-Bat” dog?  It’s an 18-inch corn dog stuffed with, cheese, bacon and jalapeños, nested on a pound of french fries. Yeah, that’s right, a pound of french fries. They’re sold at Chase Field where the Arizona Diamondback play. Excessive? Maybe. Delicious? Probably

So, in honor of summer baseball, I made a much healthier alternative to our deep fried friend. Gluten Free Baked Corn Dog Muffins.  They are really easy to make and taste awesome! There’s really no leftovers for the next day when you make these. We had them for lunch, an after lunch snack, a pre-dinner snack, and for dinner.  The crunchy muffin pairs perfectly with the juicy mouthwatering hot dog within. Not only are the edges crunchy, but the muffin is fluffy and light.

Gluten Free Corn Dog Muffins There’s a couple ways you can make these bad boys: in a mini muffin pan (for a super quick snack bite), or in a normal sized muffin pan (for leisurely corn dog enjoyment).  For this recipe I used the normal sized muffin pan.

For this recipe, it’s important to have your ingredients at room temperature.  Coconut oil hardens when in contact with cold ingredients, and makes it really challenging to prepare.  In a bowl, combine all your dry ingredients: almond flour, salt, coconut flour and baking soda. In a separate bowl whisk your wet ingredients: eggs, coconut oil, and honey and combine them with the dry ingredients.

A note on coconut flour:  It behaves very much like a sponge, and it will absorb all the liquid ingredients. I learned the hard way not to add more coconut flour if it looks a little soupy.  Give the coconut flour a minute to soak  up your wet ingredients, and you should be in good shape.

Gluten Free Corn Dog Muffins

Fill your muffin pan 3/4 of the way full with batter.  Cut the hot dog into sections about an inch and a half long, and stick them right in the center of the batter.

Bake. Wait. And enjoy!

5.0 from 2 reviews
Gluten Free Corn Dog Muffins
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Gluten Free, Dairy Free
  • • ¼ cup melted coconut oil
  • • 6 eggs (at room temperature)
  • • 3 tablespoons honey
  • • ½ cup almond flour
  • • 5 tablespoons coconut flour
  • • ½ teaspoon baking soda
  • • ½ teaspoon salt
  • • 3 hot dogs cut in 1-inch slices
  1. • Pre - heat oven to 350 degrees.
  2. • Combine almond flour, coconut flour, baking soda and salt into a mixing bowl. In a separate bowl combine the eggs and honey. Stir into the dry ingredients. Add ¼ cup melted coconut oil, stirring constantly.
  3. • Grease your muffin tins (whatever size you may have) and fill them a little over a half full with the muffin batter.
  4. • Cut hot dogs into 1 inch slices (or a tad smaller if using mini muffin pans), and place them in the center of the batter.
  5. • Bake for about 15-20minutes. Or until an inserted toothpick comes out clean.
  6. • Eat!
• The batter works best with eggs are at room temperature. When you add melted coconut oil with cold liquids (or yolk in this case) right from the refrigerator, the oil tends to harden up into tiny balls.



  1. Brandy Lee says

    I’m very excited to try these because I have a corn allergy and miss corn dogs terribly. But sadly, I am allergic to eggs as well. Since I have never been a great baker even before going gluten free (the science alludes me), I am hoping you can assist me. Do you think there is any way to try these with an egg substitution? I know 6 eggs might be too many to replace. Thanks in advance!

  2. Melissa says

    Glad I found this recipe! My son loves corndogs, and I wanted a way to do them at home with ingredients I know! I plan on making enough to freeze for quick snacks. How many does this recipe yield so I know about how many I’ll get if I double or triple? I’ll be using standard size muffin pans.

    • says

      Howdy! This recipe yields 12 muffins when using the standard size muffin pans (thats what I used). Doubling and tripling is a great idea, as these were gone in my house in under an hour with just the 12 muffins. Enjoy! 🙂

  3. Raelynn says

    I love the idea of these and can’t wait to try them!! My only question is… where’s the “corn” part? 😉 Have you happened to try this recipe using any corn meal/flour to give them that yummy-memory-flavor? Thanks!

    • says

      Hi Raelynn! Oddly enough by omitting corn meal and just using coconut flour these “corn dog” muffins, taste very reminiscent of traditional corn dogs. I was so happy with the end result that I didn’t think they needed any cornmeal. Just for the sake of curiosity, I will have to try adding a bit of cornmeal to see what happens! 🙂

  4. Taylor says

    I noticed that you don’t have an oven temperature listed for this recipe. what would be the best temp for these if baking for 15-20 minutes?

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