Healthy Corn Dog Muffins - Post Image

Healthy Corn Dog Muffins

September 14, 2015

Creating nutritious and healthy recipes for kids is something I’m very passionate about. For parents (and adults!), often times it’s easy to purchase packaged frozen foods that are quick to heat up and grab on the go. The downside of this convenience is that many of these foods are loaded with preservatives, sugar, unhealthy fats.

A great example is the ever delicious corn dog -- a comfort food favorite that kids tend to rave about. Instead of buying the microwaveable versions, why not try whipping up your own tasty version at home?  

These healthy corn dog muffins can easily be made completely vegetarian by using a vegetarian hot dog. If you’re doing meat, I recommend an antibiotic free, organic hot dog. As for the cheese, you can use any flavor of GO Veggie! Shreds that you choose -- however I do recommend the cheddar.   

Not only is baking creative for kids, but it also helps them to understand what’s in their food. You can talk about how an ingredient makes the food special, or allow them to pour and measure. Trust me, they’ll love to be apart of the process! I hope you enjoy these corn dog muffins as much as I did.


1 tablespoon flaxseed meal

¾ cup unsweetened almond milk

⅓ cup pure maple syrup

⅓ cup unsweetened natural applesauce

3 tablespoons olive or coconut oil

1 teaspoon apple cider vinegar

1 cup whole wheat pastry flour

1 cup yellow cornmeal

1 teaspoon baking soda

¼ teaspoon salt

½ cup GO VEGGIE Lactose & Soy Free Cheddar Shreds (or any GO VEGGIE shreds of choice)

3 vegetarian or turkey hot dogs, cut into 2-inch long pieces


  1. Preheat oven to 350 degrees F. Line and 12 cup muffin pan with paper liners then spray the inside of each liner with nonstick cooking spray.
  2. In a large bowl, whisk together flaxseed meal, almond milk, maple syrup, applesauce, oil and apple cider vinegar until well combined. Gently stir in flour, cornmeal, baking soda and salt until just combined. Fold GO Veggie! Cheddar Shreds in. Divide batter evenly among liners, then press hot dog pieces into the center of each muffin.
  3. Bake for 17-20 minutes or until muffins are firm and toothpick comes out clean in the middle. Cool 5 minutes before removing and transferring to wire rack to cool completely. Muffins need to be refrigerated once cooled. They also can be frozen for up to 3 months. Serve with ketchup and mustard.

Blog by: Ambitious Kitchen