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Dandelion Muffins Recipe

Spring-Inspired Dandelion Muffins Recipe You’ll Adore

A delightful Dandelion Muffins Recipe that captures the essence of spring with floral flavors and hearty textures.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup All-Purpose Flour Try substituting with whole wheat flour for a nuttier flavor.
  • 1 cup Rolled Oats Quick oats can work in a pinch!
  • 2 teaspoons Baking Powder Essential for a light and fluffy rise; no substitutions recommended here.
  • 1 pinch Salt Enhances overall flavor; use sea salt or kosher salt if preferred.
  • ¾ cup Sugar Adds essential sweetness; honey or maple syrup can be utilized for a more natural sweetener.
  • 1 large Egg Binds and adds moisture; a flax egg can replace it for a vegan twist.
  • 1 cup Milk Feel free to use any plant-based milk alternative.
  • ¼ cup Coconut Oil Offers moisture with a hint of coconut flavor; unsalted butter can be a great alternative.
  • ¼ cup Honey Sweetens the muffins while adding moisture; agave syrup serves as a vegan substitute.
  • 1 cup Dandelion Flower Petals Ensure they’re fresh and yellow.

Equipment

  • mixing bowl
  • Muffin tin
  • Whisk
  • Spatula
  • measuring cups
  • measuring spoons

Method
 

Directions
  1. Harvest fresh dandelion petals, ensuring you gather one cup of vibrant yellow petals.
  2. In a large mixing bowl, whisk together flour, rolled oats, baking powder, and salt.
  3. In a separate bowl, combine sugar, egg, milk, melted coconut oil, and honey; whisk until blended and smooth.
  4. Pour the wet ingredients into the dry mixture, stirring gently with a spatula until just combined.
  5. Fold in the gathered dandelion petals gently into the batter.
  6. Preheat oven to 350°F (175°C), line muffin tin, and spoon batter into cups, filling them three-quarters full.
  7. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 23gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 9gVitamin A: 10IUVitamin C: 1mgCalcium: 40mgIron: 0.5mg

Notes

Always harvest dandelion petals from clean, pesticide-free areas for safety. Ensure room temperature ingredients to help muffins rise beautifully.

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