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!
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!
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❤️ 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. 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.
- Salt - for 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, and even Aldi's Earth Grown brand work 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 as handles (optional). You can also cut lollipop sticks in half.
🥄 Instructions
- Heat the oven to 400° F.
- 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 the vegan hot dogs in about 1/2 inch sized pieces. (The same length as you tin is deep).
- Press the hotdogs into the center of each muffin and stick a toothpick in it.
- Bake at 400° F for 18-20 minutes.
- Serve with a dipping sauce of choice.
🌟 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 favorites:
- Sugar-Free Barbecue Sauce
- Vegan Honey Mustard
- The Best Vegan Buffalo Sauce
- VeganNacho Cheese Sauce
- Vegan Ranch Dressing
*The corn muffin recipe was adapted from my no-fail gluten-free vegan skillet cornbread recipe! If you love cornbread you have to give it a try!
Be sure to follow me on Pinterest for new vegan recipes!
A vegan hot dog baked inside a mini corn muffin to make a bite-sized appetizer or kid-friendly snack.
- 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
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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.
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).
⭐⭐⭐⭐⭐ Did you make this recipe? I would love to hear from you! Please take a minute and leave a quick comment and a star review below. Thanks!
