I’m a huge fan of batch cooking, but it can be hard when you try to eat clean.
And when I say hard, I mean really hard. Sure, I can make egg cups, paleo pancakes, and even prep food for the freezer, but lunch is hard.
My boys want Lunchables and Uncrustables (of course), and I would rather they eat healthy food. And as we are gearing up to get back into the swing of the school year, make ahead healthy lunches are super important.
If you’re like me, you may find yourself scrambling for ideas. Even though you want healthier, you also want them to actually eat their lunch, right?
My kids cannot be the only one to walk something to the garbage can when they feel it’s beneath their standards. And sadly, a lot of the recipes that I’ve tried have gone that way.
Thankfully, I’ve developed this super tasty (and kid approved) recipe that tastes like honey corn dogs…without the corn. We discovered that we’re all a little sensitive to corn this summer, so I’ve been on a mission to find alternatives.
If you are searching for a tasty but healthier option that your kids will actually eat, then you have to try this recipe.
The “corn” muffin’s size and shape make them great for little hands. Plus they’re totally portable! Two muffins fit nicely into Smalls’ bento box, and he still has room for grapes or apple slices and some freeze dried veggies. I can even stick a small dip container in with them filled with Paleo ketchup (yes, that’s a thing, and yes it tastes really good) or honey.
Corn dogs are a treat that even the pickiest eater loves, so when you make them into a muffin you totally win.
While I know hot dogs are not exactly healthy, they are fine for a once in awhile treat, all things in moderation, right? I choose hot dogs that are natural and free from nitrates and fixed up the batter by using coconut flour instead of cornmeal to cut down on carbs and make these clean.
And guess what? The kids still loved this version just as much! I honestly don’t think they could tell a difference!
Low Carb “Corn” Dog Muffins
- ¾ cup coconut flour
- 5 eggs
- 6 Tablespoons butter, melted
- 2 ½ Tablespoons raw honey
- ¾ cup coconut milk
- 1/4 teaspoon of baking soda
- 1/2 teaspoon of cream of tartar
- 6 hot dogs (I used Applegate Farms)
- ½ teaspoon garlic salt
- ½ teaspoon salt
Preheat your oven to 350℉, then coat a full-sized muffin pan well with oil. Combine all of your ingredients (except the hot dogs) in a large bowl and stir well to mix.
Scoop the batter into the prepared muffin pan filling each of the muffin cups ⅔ of the way. Cut each hot dog into 4 smaller pieces. And then press 2 hot dog slices per muffin into your batter.
Bake the muffins for 18-20 minutes until edges begin to brown.
Allow to cool to just warm and remove from muffin tin.
Serve with mustard or ketchup (my kid’s preference) for dipping.
These “corn” dog muffins are great to make ahead and freeze for lunch boxes, as I’ve mentioned!
Just allow your muffins to cool completely on a wire rack before placing in freezer safe containers or bags.