Shop
My
Custom
FREE 5-Ingredient Recipe EBook
GET IT NOWThese Healthy Corn Dogs Have The Nostalgic Vibes
These healthy corn dogs actually came together by accident. I was making some gluten-free cornbread, and my kids were asking for hot dogs. I didn’t have any molds, but I did have a mini muffin tin… and that’s when I thought, what if I turn them into corn dog muffins? Here’s why they ended up being such a hit:
- Healthier than store-bought – I swapped the flour and cornmeal for almond flour to make a gluten-free corn breading, and my little secret ingredient gives these that classic flavor without using actual corn. Plus, each serving has 12 grams of protein and no refined sugar.
- Quick & easy – Just 20 minutes and one bowl, with simple ingredients. And since they store well, they’re perfect for quick lunches or portable snacks.
- Kid-approved – The mini size combined with the flavors feel very nostalgic, so they’re popular with adults, too.
If you like the idea of healthier corn dogs, grab your muffin tin and make these with me!
“These were a huge hit with my kids AND my husband! I made a double batch so I would have a full batch to freeze for easy leftovers, but my husband ate so many we barely had any left (when is working on portion control, lol). The kids loved them for lunch the next day. Truly yummy and hit that nostalgia high note without all the carbs!”
-Lisa
Ingredients & Substitutions
Here I explain the best ingredients for my corn dog muffins recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Hot Dogs – I use 100% beef hot dogs with no nitrates or nitrites for a cleaner option, but any pack of hot dogs you love will work.
- Wholesome Yum Blanched Almond Flour – My go-to for baking because it’s ground super fine (finer than other brands), so the batter comes out soft and tender. Many brands are too coarse and can make these healthy corn dogs taste grainy.
- Sweet Corn Extract – My secret ingredient for that classic corn flavor, without using cornmeal. I find that different brands vary widely in intensity and some can be bitter, so I highly recommend this one for best results.
- Sweetener – I always use my Besti Monk Fruit Allulose Blend for a subtle sweetness that mimics corn, plus it has the added bonus of making these corn dog muffins more moist. Other granulated sweeteners should work, but they won’t have this benefit.
- Unsalted Butter – For flavor and moisture. You can swap in melted coconut oil or ghee for dairy-sensitive options.
- Milk – I used unsweetened almond milk. Any milk you have on hand will work, including dairy milk or other plant-based options.
- Eggs – To hold everything together. You can also substitute flax eggs here.
- Baking Powder (for lift) & Sea Salt (for flavor)
How To Make Healthy Corn Dogs
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the batter. Mix the cornbread batter here until smooth.
- Fill the pan. Spoon the batter into a lined mini muffin pan. (I used an older one in my pics below, but this is my favorite now because it’s lighter in color and makes the corn dog muffins less dark.)
- Add the hot dogs. Cut the hot dogs into bite-sized pieces (I cut each hot dog into 6), then press one into the center of each muffin.
- Bake. Pop the healthy corn dogs in the oven, until the tops are lightly golden and the batter is set.
My Recipe Tips
- You can grease the pan with more butter instead of using liners if you want. I prefer these mini muffin liners, because they make cleanup much easier.
- Fill each cup about 2/3 full with batter to start. This leaves room for the hot dogs you’ll add after, and also a little rise during baking. They don’t rise as much as traditional cornmeal, so it’s normal for them to look almost full when you add the hot dogs.
- Watch the baking time. It can vary depending on your muffin pan, your oven, etc. I usually start checking on these healthy corn dogs around 10 minutes, just in case.
- The texture improves as they cool from hot to warm. I let them sit for a few minutes in the muffin tin, then a bit longer on the counter. But do enjoy them while still warm!
- Want full-sized corn dog muffins? You can use a regular muffin pan, but I don’t love doing that because it feels like too much batter compared to hot dogs. I thought it was okay when I used several hot dog pieces in each. The baking time takes longer, around 20 minutes.
Healthy Corn Dogs (Corn Dog Muffins)
My healthy corn dog muffins are gluten-free, grain-free, and high protein. An easy, kid-friendly snack in 20 minutes!
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
Preheat the oven to 400 degrees F (204 degrees C). Line a mini muffin pan with 24 cupcake liners.
-
Make the cornbread batter according to the directions here – but use the ingredient amounts above. (These healthy corn dog muffins use the same batter as this link, but we're essentially making 1/3 the amount – use the full amounts of the ingredients above.)
-
Transfer the batter evenly into the lined mini muffin pan, filling each cup about 2/3 full.
-
Cut each hot dog into 6 even pieces (totaling 24). Insert one cut hot dog piece into the center of each mini muffin.
-
Bake for 12-14 minutes until the top is golden brown.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 4 mini muffins
- Tips: Check out my recipe tips above to help you get the best texture and a couple extra options.
- Storage: Keep these healthy corn dogs in an airtight container in the fridge for up to a week.
- Reheat: You can use the oven at 350 degrees F, but I usually just microwave them. It helps to brush with a little butter before heating, so they don’t dry out.
- Freeze: These corn dog muffins keep well in the freezer for up to 3 months.
- Note on serving size: The above serving size is great for the main dish part of a meal, paired with a side. If you want these as a snack or appetizer, you can reduce the serving size. These are very filling and only 1.1g net carbs each!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Healthy Corn Dogs
Serving Ideas
Here’s how I recommend serving these healthy corn dogs:
- Dipping Sauce – My kids love these mini corn dog muffins with my sugar-free ketchup (pictured above) or sugar-free honey mustard.
- Fries & Sides – For a “corn dogs and fries” vibe, pair these with my homemade french fries, or yuca fries if you want something lighter. Broccoli slaw is also nice to balance out the richness.
44 Comments
Marcelle
0I bring these every time I am going to a party and they are ALWAYS a big hit!!! (But I have to fight from eating any before I get out of the house!)😂
Wholesome Yum D
0That’s awesome, Marcelle! Sounds like they’re just as popular with you as they are at the parties.
Lana McQuown
0I made these tonight for a quick dinner and they were a great simple addition. They turned out really tasty. I didn’t have liners for my mini muffin pans, so just sprayed them with avocado oil and crossed my fingers. They came out without a problem. Thanks for sharing this recipe with us.
Becky
0These were great little treats! I didn’t have the sweet corn extract so subbed with a butter extract. SO good!
Faith
0So, are just regular hot dogs from the store keto?
Wholesome Yum D
0Hi Faith, You will have to check the nutritional facts to make sure they are low carb.
Barbara
0We made these for lunch and they’re a 5 star. We made fried pickles with them and those are delicious also.
Penny Simonson
0These are very good but they stick to cupcake papers alot. Should I let them cool?
Wholesome Yum D
0Hi Penny, Yes, I recommend letting them cool completely.
Barbara
0I spray anything with almond flour in it and use Cupcakes paper With Pam.
Grace
0Can you substitute unsweetened soymilk for the almond milk?
Wholesome Yum M
0Hi Grace, Soy isn’t used for clean keto. If you don’t have any concerns consuming soy, then it should work fine in the recipe.
Frederick
0Can you substitute coconut or another keto friendly flower with almond flower? Almond flower does a number on my intestines so much so I rarely, if ever, use it any more.
Wholesome Yum M
0Hi Frederick, Coconut flour will not work in this recipe but sunflower seed flour should! You will get a different overall texture, but it will work well in the recipe!
Lorie H
0These are delicious!! I didn’t have almond milk on hand and I substituted heavy whipping cream. They turned out so good! I will definitely be making this again.
Jane
0Hi again, I was wondering regarding the monk fruit allulose blend, is this granular or powdered? I watched the video but wasn’t quite sure. Thanks!
Wholesome Yum M
0Hi Jane, Granular is what’s used in the recipe, but either form will work great!
Jane
0Hi there. I can’t wait to make these, they look so yummy (and cute)! I don’t drink Almond Milk, could I substitute heavy whipping cream for that? Also, I’d never heard of sweet corn extract. I guess it can be used in a cornbread recipe as well. What other things can you use this extract with? Thanks! I love your recipes and your site is very user friendly!
Wholesome Yum M
0Hi Jane, Yes, you can use heavy cream in place of almond milk. I will change the nutrition slightly, so be aware of that if counting macros. Sweet corn extract gives the recipe a corn flavor and can be used in any recipes you would like to incorporate that flavor into. Think cornbread, tamale pie, tortillas, or even a small amount in taco soup to add a bit of authentic flavor. A little goes a long way, so a bottle will last you a long time!
Tiffany
0These were SO GOOD!! I made a batch, ate, froze ’em and reheated in the toaster oven…I will make them again!! Thank you!!
Maga
0Hubby LOVED it and wanted more. I happened to have buttermilk on hand and used it instead of almond milk for a real cornbread taste. I will be making this to take to a Valentine’s Day party this weekend.
Bernadene Whitten
0OMG! I developed an allergy to corn. This is so making up for my missing out. It tastes amazingly like real corn bread. We love these. I made a double batch for a meeting and everyone ate the plate clean. Thank you so much for improving my life.
Angie
0I know this is a keto-friendly recipe and I love the looks of it for myself, but I feed the homeless and believe they would enjoy this also. What would I need to do to make this non-keto? Could I do a regular cornbread recipe for the batter? Thanks for your help. Angie
Wholesome Yum M
0Hi Angie, Yes, this recipe can be made with non-keto cornbread. Enjoy ❤️
Mary Lee
0The batter was fantastic before baking, but after baking, it came out pretty bland and dry. But then I’ve always made my cornbread moist, sweet and buttery. Followed instructions with no deviations: not sure what I need to do to pump up the moisture and flavor. Maybe add more butter, corn extract and sweetener. Everyone ate it but they all said they preferred the frozen ones.
Wholesome Yum M
0Hi Mary, Sorry this recipe didn’t turn out as expected. Absolutely feel free to adjust the corn extract and sweetener to suit your tastes.
Lisa
0These were a huge hit with my kids AND my husband! I made a double batch so I would have a full batch to freeze for easy leftovers, but my husband ate so many we barely had any left (when is working on portion control LOL). The kids loved them the next day for lunch. Truly yummy and hit that nostalgia high note without all the carbs!
Eva
0Sweet corn extract – can there be a subsiture for this or can
it be eliminated all together
Wholesome Yum M
0Hi Eva, You can definitely omit the corn extract if you don’t have any. Your recipe won’t have the cornbread flavors, but it will still turn out great!
Melissa
0Just made these today. They definitely had the flavor and consistency of everything I love about a corn dog! Super good. Thank you!
Carri
0I just got my Amoretti Sweet Corn extract in the mail yesterday. I just made this……but I didn’t have a mini muffin pan so I used a regular 12 slot muffin pan. I just divided up the batter evenly in each cup. But instead of putting only 1 hot dog piece in, I put two. I cut the hot dogs up as per the recipe though. I baked it for 19 minutes. They came out GREAT! I will definitely REPEAT this recipe. But next time I may put in 3 hot dog pieces. Thank you Maya!
Caroline
0If I don’t have a mini muffin pan, can I make these larger in a regular muffin pan? I was thinking that if one serving is four small ones, I could make one big one per serving instead.
Wholesome Yum M
0Hi Caroline, I think this will work in a regular-sized muffin pan. The bake time will need to be adjusted, so keep an eye on them.
Kyle
0Was in need of comfort food, so I tried out this recipe. It was super simple and so good! I didn’t have the sweet corn extract, so I substituted with maple extract. Was very pleased with the results. Added a nice sweetness and the Mini Corn Dog Muffins were also amazing the next morning for breakfast! 5/5 Yum!
Gina Guerrero
0These were fabulous. My husband misses some “fun” meals, but refuses to mess up on his road to health, so having this recipe (along with some rutabaga fries) really hit the spot for him. The only thing I would suggest is to go ahead and spray the liners with a little cooking spray to make it even easier to get them off without losing any (I may have missed that step in the directions). Thanks for this wonderfully fun recipe
Marcelle
0Ok, I just took them out of the oven and my mouth is watering something FIERCE! I tasted the batter and it is AMAZING! I can’t wait to make a pan of cornbread! Girl, I love all your recipes, but you OUTDID yourself on this one !
Laura Schneiderman
0Would these turn our ok without the sweet corn extract? Is there another substitute we could use?
Wholesome Yum M
0Hi Laura, You will still achieve the intended cornbread texture, but without the corn flavor. If you can’t get the extract, you can omit it.
Jenn
0What a fabulous recipe! I love corn dogs and having them in muffin form looks so much easier than trying to stick ’em on a stick and fry them. Thanks for the idea!
Anita
0These little corn dog muffins are so smart. It’s so much easier to prepare compared to regular corn dog too. 🙂
Farah Maizar
0Genius recipe!! I love that these come in muffin cups- so much fun! My daughter would love to make these with me, thanks for the inspiration!
Alison
0These are super cute and kid friendly! Great for a different type of breakfast!
Marcelle
0I am DYING to try these! Even have the corn extract already! Will be making them tomorrow but have a question about the sweetener. I have monkfruit and I have allulose. Can I mix them together or can I just use one or the other? I have so many sweeteners already. I really don’t want to have to buy another one when I already have the ingredients to make the blend. Thanks for your help!
Maya | Wholesome Yum
0Hi Marcelle, No problem – I recommend using the allulose. Most likely the monk fruit sweetener you have is actually a blend with erythritol, which would yield a less moist texture than the allulose or monk fruit allulose blend. You can use the sweetener conversion calculator here to find out how much you need of the sweetener brand you have. I do hope you’ll get the chance to try Besti monk fruit allulose blend once you run out of the ones you have. 🙂 Either way, come back and let me know how you liked the corn dog muffins!