Gluten-Free Dandelion Muffins

Last week we were basking in the sun in the front yard and Jasper picked me a dandelion... I hadn't even seen them– our 2 year old has an eye for them. I ate it. He found 1 more in our front yard and brought it over to me, and I told him it was all his... he ate it.

I first made these muffins last year upon coming back from vacation; we walked into our backyard to find a gorgeous bounty of golden dandelions. I remember harvesting and plucking each petal from the bud - if you ever find you need to slow down for a moment in time, make these muffins... pulling petals allows for breathing room. 

Dandelion petals taste sweet like honey, and the texture of these muffins are almost cake-like.

Kids love making these golden beauties (and eating them), and your livers will thank you for nourishing them with this deliciousness.

Enjoy, loves.



GF Dandelion & Pumpkin Seed Muffins


-1 cup dandelion petals (can use 2 cups, but the consistency of the muffins will be more dense)

-2-3 tbsp roasted pumpkin seeds, or walnuts are yummy too

-1 cup almond meal

-1/2 cup all purpose GF flour

-3 eggs

-1/3 cup honey or maple syrup (we enjoy less sweet, so feel free to add 1/3 cup more if you wish)

-2 tbsp grassfed butter, ghee or coconut oil, melted

-zest from 1 lemon, plus 1 tsp of lemon juice (I’ve made without, bc I didn’t have any on hand, instead adding in 2 tsps of yogurt, and it was equally delic)

-1/2 tsp baking soda

-1 tsp pure vanilla

-pinch sea salt

Combine all but the first 2 ingredients, fold in dandelion petals & pumpkin seeds, bake at 325 for 18-22 mins!