Description
Welcome to the delightful world of Dandelion Muffins! If you’re like me, juggling a busy schedule while trying to whip up something special for your loved ones can feel overwhelming.
Ingredients
Scale
- 1 1/2 cups flour
- 1 cup rolled oats
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup plus 1 tablespoon sugar
- 1 egg
- 1 cup milk
- 1/4 cup coconut oil, warmed to a liquid
- 1/4 cup honey
- 1 cup dandelion flower petals
Instructions
- Preheat your oven.
- In one bowl, mix together the flour, oats, baking powder, salt, and 1/4 cup of the sugar.
- In another bowl, whisk the egg, milk, honey, and melted coconut oil until smooth.
- Gently stir the wet mixture into the dry ingredients—avoid overmixing.
- Fold in the dandelion petals until evenly spread.
- Grease or line your muffin tin with wrappers to get it ready.
- Fill each muffin cup about 2/3 full with the batter.
- Sprinkle the tops with the remaining tablespoon of sugar for a sweet finish.
- Bake until golden and a toothpick comes out clean.
Notes
- Ensure the dandelion petals are thoroughly washed before use.
- These muffins can be stored in an airtight container for up to three days.
- Feel free to add nuts or chocolate chips for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Baking
- 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