Description
The most unique and fluffy Dandelion Muffins made with rolled oats, honey, coconut oil, and fresh foraged dandelion petals folded through the batter for a gentle floral earthy sweetness. A beautiful and simple spring muffin ready in 40 minutes.
Ingredients
1 1/2 cups All-Purpose Flour
1 cup Rolled Oats old-fashioned not instant
1 tbsp Baking Powder
1/2 tsp Salt
4 tbsp Granulated Sugar for batter
1 tbsp Granulated Sugar reserved for topping
1 large Egg
1 cup Whole Milk or dairy-free milk
1/4 cup Coconut Oil melted and slightly cooled
1/4 cup Honey
1 cup Fresh Dandelion Flower Petals yellow only rinsed and dried
Instructions
1. Separate yellow dandelion petals completely from all green bases and sepals. Rinse twice and pat dry.
2. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
3. Whisk flour, oats, baking powder, salt, and 4 tbsp sugar in a large bowl.
4. Whisk egg, milk, honey, and slightly cooled melted coconut oil in a separate bowl until smooth.
5. Pour wet ingredients into dry ingredients. Fold gently with a spatula 10 to 12 strokes only. Batter will be lumpy.
6. Fold dandelion petals through the batter until evenly distributed.
7. Divide batter among muffin cups filling each 2/3 full.
8. Sprinkle reserved 1 tbsp sugar evenly over the tops.
9. Bake 20 to 25 minutes until tops are golden and a toothpick comes out clean.
10. Cool in tin 5 minutes then transfer to a wire rack. Serve warm.
Notes
Remove every bit of green base from petals before using. The green parts are bitter and will affect flavor.
Never overmix after combining wet and dry ingredients. Stop at 10 to 12 folds even if batter looks lumpy.
Coconut oil must be melted but not hot when added to avoid partially cooking the egg.
Sprinkle sugar on tops before baking for the best golden caramelized crust.
Store at room temperature 2 to 3 days, refrigerator up to 1 week, or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: dandelion muffins, foraged dandelion recipe, spring muffins, dandelion flower baking recipe