Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: Serves 4-6

Light, tasty, and packed with nutrients, these dandelion muffins have earned their name as being Dandy Muffin Tops. Enjoy worry-free snacking when dandelion muffins are in your kitchen.

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Ingredients

>> 1.5 cups dandelion flowers (lightly packed)
>> 1 cup unbleached flour
>> 1 cup rolled oats
>> 1 cup apple sauce
>> 2 eggs
>> 1/2 cup organic cane sugar
>> 1/2 cup melted coconut oil
>> 1 tsp vanilla extract
>> 1 tsp baking soda

Instructions

Preheat oven to 350 degrees F.

Place all ingredients, except the dandelion petals, into a food processor. Using dough setting blend for about 10 to 15 seconds.

Unplug the blender and remove the blade attachment. Add in the dandelion, a little at a time to ensure they are being properly blended into the batter. (Once completed, if desired, add in a handful of chocolate chips.)

Using a large soup spoon, scoop dough onto a parchment paper-covered baking sheet leaving about 1” between dough.

Bake about 12-14 minutes until the middle is properly baked - allow to cool.

Notes:

• Dandelion flowers – when picking them, snip off the green sepal to ensure you are collecting mostly the yellow petals. Some green sepal matter is ok but keep it to a minimum as this can add a bit of a bitter taste to the muffin tops.
• You can use sweetened or unsweetened apple sauce.

Wild Edibles in Recipe: Dandelion

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe:

Recipe Category: Desserts and Snacks