Go Back

Wholesome Dandelion Root Muffins for Home Cooks

Dandelion Root Muffins made approachable with clear cues, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup dandelion root powder
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened applesauce
  • 1 large egg
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the all-purpose flour, dandelion root powder, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the applesauce, egg, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry mixture, stirring until just combined.
  5. Spoon the batter into a lined muffin tin, filling each cup about 2/3 full.
  6. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
  7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.