Paleo Corn Dog Muffins

**UPDATED** Paleo, Gluten-Free, Minimal Ingredients, Kid Approved, Allergy-Friendly, Easy

These homemade Paleo corn dog muffins are kid-approved, allergy-friendly, and easy to make. Great for a quick grab and go lunch or freeze extras for later.

Paleo Corn Dog Muffins for Display

Raise your hand if your little monsters are picky eaters!? Relax, you are not the only one, but no worries, with these Paleo corn dog muffins and a little ketchup, your once picky monster will request these at each meal.

I always know when one of my recipe creations is a winner – when the words “mom, can you make these every day ring through my ears like the words “FREE WINE” on a Friday night.

A typical batch will yield six muffins, but you can easily double for larger families or freeze extras for a later meal (see tips below). These Paleo corn dog muffins are a treat for adults as well. They’ll take you back to your first baseball game or that trip to the State Fair before google was born and ruined your views on food.

Rest assured, the only googling you’ll be doing is searching for this recipe and enjoying these healthy corn dog muffins with your little monsters. Remember, you are your child’s most significant and most powerful influence. They will eat what you eat. So, eat two or three of these tonight. 😉

You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!

Either way, I’d love to hear how your corn dog muffins turned out, so please leave a comment and share it with your friends and family.

How to Make Paleo Corn Dog Muffins

1. Preheat the oven to 350 degrees. Line your muffin pan with parchment cups. Set aside

2. Slice hot dogs into 1/4 to 1/2-inch-thick pieces and set aside.

3. In a large bowl, combine cassava and coconut flour, coconut sugar, baking soda, and salt.

4. Next, whisk or stir in the ghee, eggs, and coconut milk until a batter forms.

5. Place two heaping tablespoons of the batter into each muffin liner followed by 4 to 5 slices of hot dog into each compartment by pressing them into the batter.

6. Bake in the preheated oven for 35 to 40 minutes or until the tops are golden and the middle is cooked all the way through.

7. Remove the muffins from the oven and allow to cool in the pan for 5 to 8 minutes before handling or serving.

Tip: Serve with a side of Primal Kitchen’s Ketchup (10% off your order when you use this link) or get The Big Book of Paleo Cooking cookbook and make your very own homemade ketchup.

Paleo Corn Dog Muffin in Hand

How to Store Paleo Corn Dog Muffins

Muffins can be stored in an airtight container in the refrigerator for up to 3 days for optimal freshness. When ready to eat, preheat the oven to 350 degrees and bake for 4 to 6 minutes or until warm to the touch. For a more extended storage place cooled muffins into a freezer-safe resealable bag or container. When ready to eat, follow the same reheating instructions as above right from the freezer! You may need to add a few extra minutes until they are heated.

Essential Equipment for Making Paleo Corn Dog Muffins

Standard Muffin Pan – A standard muffin pan with six compartments is best for making these corn dog muffins. You could also use a mini muffin pan and place one large chunk of hot dog in the middle (you’ll want to adjust the baking time by half or more) for parties or finger food.

Muffin Liners – For this recipe, I love using muffin liners. I found they make these corn dogs easy to transport and store.

Plated Paleo Corn Dog Muffins

More Kid-Approved Dishes

Mini Corn Dogs – These mini Paleo corn dogs will become a family favorite! Enjoy this homemade 30-minute rendition of your kid’s favorite food without the B.S!

Chicken Nuggets – Opt for these healthy and homemade Paleo chicken nuggets for lunch or dinner. These kid-approved nuggets are crisp and crunchy and perfect for dipping!

Banana Bread Muffins – Turn your favorite Paleo banana bread into an on-the-go sugar-free breakfast (or snack) with these Paleo banana bread muffins!

Basic Staples For Making Paleo Corn Dog Muffins

Uncured Hot Dogs – Applegate hot dogs are one of the only hot dogs out there that are minimally processed with zero chemicals, additives, and they are nitrate and nitrite-free. I am not an affiliate; I just really love and trust this company. 

Cassava Flour – Cassava flour is very similar to white flour when it comes to taste and texture.

Coconut Flour – In addition to the cassava flour, coconut flour is one of my preferred alternative flours to bake with when it comes to allergy-friendly recipes.

Coconut Sugar – Coconut sugar is a natural sweetener with a lower glycemic index. It can also be swapped out for equal parts of honey or maple syrup (this may change the taste and texture).

Grass-Fed Butter (or Ghee) – If you can not tolerate dairy, butter can be swapped out with equal parts of melted ghee or coconut oil.

Eggs – Local pasture-raised eggs are always best!

Coconut Milk – Coconut milk can be swapped out for equal parts of almond milk.

Shop Amazon For All Your Paleo Essentials And Staples

Paleo Corn Dog Muffin with Ketchup
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Paleo Corn Dog Muffins

These homemade Paleo corn dog muffins are kid-approved, allergy-friendly, and easy to make. Great for a quick grab and go lunch or freeze extras for later.
Course Lunch
Keyword corn dog muffins, gluten free, paleo
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 Muffins
Calories 166kcal
Author Angela Blanchard

Equipment

  • Standard Muffin Pan

Ingredients

Instructions

  • Preheat the oven to 350 degrees. Line your muffin pan with muffins liners. Set aside
  • Slice hot dogs into 1/4 to1/2-inch thick pieces and set aside.
  • In a large bowl, combine cassava and coconut flour, coconut sugar, baking soda, and salt.
  • Next, whisk or stir in the ghee, eggs, and coconut milk until a batter forms.
  • Place two heaping tablespoons of the batter into each muffin liner followed by 4 to 5 slices of hot dog into each compartment by pressing them into the batter.
  • Bake in the preheated oven for 35 to 40 minutes or until the tops are golden and the middle is cooked all the way through.
  • Remove the muffins from the oven and allow to cool in the pan for 5 to 8 minutes before handling or serving.

Notes

 
Tip: Serve with a side of Primal Kitchen’s Ketchup (10% off your order when you use this link) or get The Big Book of Paleo Cooking cookbook and make your very own homemade ketchup.

Nutrition

Serving: 1g | Calories: 166kcal | Carbohydrates: 10g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 246mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.

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