Dandelion root is one of my favorite herbs to use. When dandelion root is roasted and made into a tea, it has a nutty flavor that is very similar to coffee. This got me thinking of how I could use it in baked goods, such as these dandelion root muffins!
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Dandelion Root Herbal Benefits
Dandelion root is used in traditional herbalism for digestion and can be used to make digestive bitters. It is also a tonic for the liver and is high in many trace vitamins and minerals.
Dandelion root extract has been studied extensively for its anti-inflammatory activity, while the whole dandelion plant is significant for its anti-inflammatory, antioxidant, and antidiabetic actions.
Dandelion Root Muffins
I wanted these dandelion root muffins to be healthy, because that’s how I roll. While I don’t prescribe to any one type of diet, I do tend to lean towards paleo and gluten-free, so that’s how I decided to make these muffins.
These paleo and gluten-free dandelion root muffins have a soft texture that is just perfect! They are my new favorite muffins for a healthy treat!
They have a slight coffee-like bitterness from the dandelion root tea, but not overpowering, with a touch of sweetness from the coconut sugar. The pecans on top give them a bit of crunch.
Get recipes for food, drinks, infusions, and self-care using dandelion flowers, leaves, and roots in my ebook, Dandelion Recipes From Flower To Root!
Ingredients
Non-dairy milk: Use any type you like, just make sure it is unsweetened.
Roasted dandelion root tea: Either homemade with fresh roasted dandelion root or tea bags works great!
Almond flour: I like Bob’s Red Mill almond flour, but use whatever one you like best.
Coconut flour: This offers a lovely texture and a yummy, sweet coconut flavor to these muffins.
Coconut oil: A perfect, healthy fit in this recipe.
Coconut sugar: I love the mild flavor of coconut sugar; it is a hit in these muffins. If you want to substitute regular organic sugar, that works too!
Pecans: Roughly chopped.
Dandelion Root Muffins Recipe
First, heat the non-dairy milk in a saucepan until it’s hot but not quite boiling. Remove the pan from the heat and pour the water over the dandelion root tea bag in a mug or glass measuring cup. Let the tea steep and set it aside to cool.
Preheat the oven to 350°F. Grease a muffin tin liberally with coconut oil, or line with muffin cups.
In a medium bowl, combine the almond flour, coconut flour, baking soda, baking powder, cinnamon, and salt. Stir it until it’s evenly mixed.
When the steeping tea has cooled enough to handle, remove the tea bag from the non-dairy milk and squeeze it to get as much of the dandelion root tea out as possible. Then measure out 1/2 cup of the tea-infused milk.
In a large bowl, combine the softened coconut oil and coconut sugar and mix them until combined. Add the eggs and 1/2 cup of dandelion root tea-infused milk and stir until smooth.
Add the dry ingredients to the wet ingredients and stir them to combine well.
Fill each muffin cup to nearly full, then top each one with about one tablespoon of chopped pecans.
Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean and the pecans are slightly toasted and fragrant.
Let the muffins cool for at least 10 minutes before carefully removing them from the pan.
These dandelion root muffins are so good, I know that you will love them! Get all the herbal goodness of dandelion root, but in a tasty muffin form. They are delicious served next to a hot mug of roasted dandelion root tea!
More uses for Dandelion
Did you know there are over 50 ways to enjoy this amazingly versatile backyard “weed”? Among them are:
- Dandelion Mead Recipe
- Infused Dandelion Vinegar
- Dandelion Pesto
- How to Make Dandelion Tea
- Dandelion Jelly: Low-Sugar or Honey
- Dandelion Lotion Bar Recipe
- How to Make Dandelion Salve
- Dandelion Soap Made With the Whole Plant
- Dandelion Salad
- Dandelion Cupcakes with Lemon Buttercream Frosting
- Dandelion Fritters
- Dandelion Kombucha
Dandelion Root Muffins
Ingredients
- 3/4 cup non-dairy milk unsweetened
- 1 tea bag roasted dandelion root tea
- 3 cups almond flour
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup coconut oil softened
- 1/2 cup coconut sugar
- 3 eggs
- 1/2 cup raw pecans roughly chopped
Instructions
- Heat the non-dairy milk in a saucepan until hot but not boiling. Remove from heat and pour over the dandelion root tea bag in a mug or glass measuring cup. Let the tea steep and set aside to cool.
- Preheat the oven to 350°F. Grease a muffin tin liberally with coconut oil, or alternatively line with muffin cups.
- In a medium bowl, combine the almond flour, coconut flour, baking soda, baking powder, cinnamon, and salt. Stir until evenly mixed.
- When it has cooled enough to handle, remove the tea bag from the non-dairy milk and squeeze it to get as much of dandelion root tea out as possible. Then measure out 1/2 cup of the dandelion root tea infused milk.
- In a large bowl, combine the softened coconut oil and coconut sugar and mix until combined. Add the eggs and 1/2 cup of dandelion root tea infused milk and stir until smooth.
- Add the dry ingredients to the wet ingredients and stir to combine well.
- Fill each muffin cup to nearly full, then top each one with about one tablespoon of chopped pecans.
- Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean and the pecans are slightly toasted and fragrant.
- Let the muffins cool in the pan for at least 10 minutes before carefully removing.
I like your site. Well put together.
Thank you!
I love Dandelion. Great idea to make muffins. I was thinking you were going to put the spent Dandelion roots in the muffins. The whole plant is edible.