Lightly sweet and wholesome muffins made with oats, honey, and fresh dandelion petals for a unique floral flavor and tender texture.

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1. Preheat the oven to 400°F (204°C).

2. In a large bowl combine flour, rolled oats, baking powder, salt, and 1/4 cup sugar.

3. In a separate bowl whisk together the egg, milk, honey, and melted coconut oil until well combined.

4. Pour the wet ingredients into the dry ingredients and gently stir until just combined, avoiding overmixing.

5. Fold the dandelion flower petals into the batter.

6. Grease a muffin tin or line it with muffin liners.

7. Fill each muffin cup about two-thirds full with batter.

8. Sprinkle the tops lightly with the remaining 1 tablespoon of sugar.

9. Bake for 15–20 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.

10. Allow the muffins to cool slightly before serving.

Use only the yellow petals of the dandelion flowers and remove the green base to avoid bitterness.

Freshly picked dandelions should be washed and dried before using.

These muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

You can substitute half the flour with whole wheat flour for a heartier texture.