{This post is sponsored by iHerb}
Dandelion root is one of my favorite medicinal herbs to use for many reasons. It is great 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. 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!
iHerb Makes Healthy Eating Easy
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.
I recently discovered iHerb and I’m so glad that I did! I’m a busy mom, so it was incredibly helpful to be able to order some difficult to find products online at a great price. Their website is easy to navigate and it made the process super easy and convenient.
iHerb carries over 5,000 grocery products that can be shipped to over 150 countries, and its customer service team also provides support in 10 languages. I was able to get all of these awesome products for this dandelion root muffin recipe sent right to my door!
I especially love that I can get herbal remedies like Traditional Medicinals Roasted Dandelion Root Tea from iHerb. They have all types of herbal products and supplements!
iHerb also carries high quality specialty baking products like Bob’s Red Mill Almond Flour, and coconut flour, coconut sugar, and coconut oil from Nutiva (my favorite brand for organic coconut products). This is so handy because they are often hard to find in regular stores.
The best part is that all customers can get a discount off their iHerb order and new customers can get an additional $5 off their minimum $40 order by clicking here!
Dandelion Root Muffins Recipe
These paleo and gluten free dandelion root muffins have a soft texture that is just perfect! They have a slight coffee-like bitterness from the dandelion root tea, but not overpoweringly so, and a touch of sweetness from the coconut sugar. The pecans on top give them a bit of crunch. These are my new favorite muffins for a healthy fall treat!
These dandelion root muffins are so good, I know that you will love them! Get all the benefits of dandelion root, but in a tasty muffin form. They are delicious served next to a hot mug of roasted dandelion root tea!
Don’t forget to check out iHerb to get a discount on your order and new customers will get an additional $5 off their minimum $40 order!
More uses for Dandelion
Did you know there are over 50 ways to enjoy this amazingly versatile backyard “weed”? Among them are:Â
- Dandelion Root Muffins
- Dandelion Mead
- Roasted Dandelion Root Coffee
- Dandelion Salve
- Dandelion Pesto
- Dandelion Kombucha
- Dandelion Soap
- Dandelion Vinegar
Dandelion Root Muffins
Ingredients
- 3/4 cup non-dairy milk unsweetened
- 1 tea bag Traditional Medicinals Roasted Dandelion Root Tea
- 3 cups Bob's Red Mill Super-Fine Almond Flour
- 1/2 cup Nutiva Coconut Flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1 tsp Simply Organic Cinnamon
- 1/2 tsp salt
- 1/2 cup Nutiva Coconut Oil softened
- 1/2 cup Nutiva Coconut Sugar
- 3 eggs
- 1/2 cup Now Foods 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 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.