These cute little vegan corn dog bites are a fun appetizer, snack, or lunch for vegan kids and anyone who is a kid at heart!  Baked in mini muffin tins, you get all the flavor of corn dogs without the mess and since they are baked not fried, they’re a healthier alternative too!

A blue plate filled with mini vegan corn dog bites with small bowls of ketchup and mustard for dipping on the side.

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My kids have always been intrigued by corndogs, but they could never have one because even the vegetarian varieties at the store were not vegan or gluten-free. I attempted to make them a few times, but it was always a lot of work and messy without great results.  So I decided that it would be easier to bake them in muffin tins, and they were a hit!

❤️ You’ll love this recipe because it’s

  • fun to make and fun to eat!
  • gluten-free, dairy-free, and egg-free, so nearly everyone can enjoy them.
  • perfect for appetizers, picnics, or kids’ lunches.
  • delicious dipped in a variety of vegan sauces. 
  • the perfect bite-sized snack!

🧾 Ingredients and substitutions

  • Cornmeal – any cornmeal will work. I usually use basic yellow cornmeal. Make sure to buy gluten-free if needed.
  • Flour – you can use all-purpose white flour, whole wheat, or a general gluten-free flour mix.  I usually use my own all-purpose gluten-free flour recipe or a store-bought gluten-free mix.
  • Baking  Powder – to make them rise a little.
  • Sea Salt – for flavor. You can also add a dash of garlic powder or onion powder to the batter for a little more flavor.
  • Sugar – for flavor.  You can use any sweetener you wish like coconut sugar, agave, or maple syrup, or leave it out completely if you wish.
  • Oil – to make them moist. Use canola oil or light olive oil for a neutral flavor.
  • Vegan Hot Dogs – Tofu Pups, Smart Dogs, Tofurkey Hot Dog, or any type of veggie dog works well.  The types that come in packs of 5 instead of 8 are slightly larger and work a little better.  You will need about 3 of these large hot dogs.
  • Spray Oil – to grease the muffin tins so you can get them out easily.

🔪 Helpful tools

  • Mini Muffin Tins – for baking the corn dog muffins in.
  • Mixing Bowl – for mixing the cornbread batter.
  • Whisk – for stirring the batter
  • Fancy Toothpicks – for using them as handles to pick up the bites (optional).  You can also cut lollipop sticks in half. 
A blue plate full of plant-based corn dog bites with long fancy toothpicks as handles.

🥄 How to make vegan corndog bites

Step 1 – Preheat the oven to 400° F.

Step 2 – Spray the mini muffin tins with spray oil and set aside.

Step 3 – Measure out the dry ingredients for the cornbread batter in a mixing bowl.

Step 4 – Add the wet ingredients and stir well.

Two images, side-by-side. The first image is a bowl with the dry ingredients. The second bowl is a the wet and dry ingredients being mixed with a hand held whisk.

Step 5 – Pour the batter into the muffin tins filling them about 3/4  of the way full.

Step 6 – Cut up the vegan hot dogs into about 1/2-inch-sized pieces. (The same length as your tin is deep).

Step 7 – Press the hotdogs into the center of each muffin and stick a toothpick in it.

Step 8 – Bake at 400° F for 18-20 minutes until golden brown. 

Step 9 – Serve with a dipping sauce of your choice. 

A college of 2 pictures showing the vegan corn dogs before and after being baked in the oven.

🌟 Dipping sauces 

You can dip them in the standard ketchup or mustard or if you want to get a little fancier, you can use some of our favorite homemade vegan sauces. 

These are our favorite sauces to dip the corndogs bits into.

A blue plate filled with mini vegan corn dog bites with one being dipped into a bowl of mustard.

*The corn muffin recipe was adapted from my no-fail vegan cornbread recipe!  If you love cornbread you have to give it a try! For a spicer cornbread, try my vegan jalapeno cornbread.

✨ More vegan hot appetizers

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📋 Vegan corndog bite recipe

4.84 from 6 rating

Vegan Corn Dog Bites

Yield: 24 bites
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Author: Monica Davis
A vegan hot dog baked inside a mini corn muffin to make a bite-sized appetizer or kid-friendly snack.
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Ingredients

  • 3/4 cup cornmeal, (use gluten-free if needed).
  • 3/4 cup flour, (use an all-purpose gluten-free flour mix if needed).
  • 1 1/2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/4 cup oil, canola oil or light olive oil works best.
  • 3 large vegan hot dogs
  • 1 spray oil

Instructions
 

  • Heat the oven to 400°F (200°C).
  • Spray the mini muffin tins with spray oil and set aside.
  • Measure out the dry ingredients for the cornbread batter in a mixing bowl.
  • Add the wet ingredients and stir well.
  • Pour the batter into the muffin tins filling them about 3/4  of the way full.
  • Cut up 3 large vegan hot dogs in about 1/2 inch pieces. (The same length as the tin is deep).
  • Press the hotdogs into the center of each muffin and stick a toothpick in it.
  • Bake at 400°F (200°C) for 18-20 minutes. 
  • Serve with a dipping sauce of choice. 

Notes

Tips:
  • Make sure to oil the muffin tins so they come out easier.
  • Add a 1/2 tsp of xanthan gum to the batter if you are using a gluten-free mix that does not contain any. (This will keep the muffin from crumbling). 
Serving: 1corn dog bite, Calories: 55kcal, Carbohydrates: 6g, Protein: 1g, Fat: 2g, Sodium: 118mg, Potassium: 61mg, Sugar: 1g, Calcium: 20mg, Iron: 0.5mg
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