Preheat oven to 350°F. Line muffin tin with paper cups.

Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt together and set aside.

Whisk almond milk, evoo, and eggs together. Whisk wet ingredients into flour mixture until smooth.

Divide batter between muffin cups. Place hot dog in each muffin so it stands up.

Bake at 350°F for 15 to 20 minutes or until a toothpick inserted comes out with only a few moist crumbs.