Gluten Free Dandelion Muffins
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Serves: 10-12 muffins
 
These gluten free dandelion muffins are packed with delicious lemon and blueberry flavors. The addition of dandelion petals tastes like sweet honey and are wonderful nutrition. These dandelion muffins are gluten free, dairy free, refined sugar free and kid approved.
Ingredients
  • 3 eggs
  • ¼ cup unsweetened vanilla coconut or almond milk
  • 1 lemon, juiced and zested (about ¼ cup lemon juice and 1 tablespoon lemon zest)
  • ½ cup maple syrup or sweetener of choice
  • ¼ cup refined coconut oil, melted (or butter or other oil of choice)
  • 1 ½ cups gluten free baking flour (OR 1 cup almond flour + 1 cup tapioca flour + 3 tablespoons coconut flour)
  • 1 cup dandelion petals (yellow petals only)
  • 1 teaspoon baking soda
  • Pinch of sea salt
  • ½ cup fresh or frozen blueberries
Instructions
  1. Stir everything, except blueberries, together in a medium mixing bowl until well blended.
  2. Gently fold in the blueberries.
  3. Pour batter ¾ full into a muffin paper lined or lightly oiled muffin pan and bake for 350 degrees for 20-25 minutes or until tops are golden. Enjoy!
Recipe by Primally Inspired at https://www.primallyinspired.com/gluten-free-dandelion-muffins/