Dandelion Banana Bread Muffins with Cream Cheese Frosting
Dandelions are showing up all around the farm. I love these happy little flowers. As most children are fond of them, I was also a frequent dandelion picker as a little girl. Now, I love watching my sons pick them and bring them over lovingly. I feel this must be an unwritten tradition throughout the course of time, mothers being delivered a posy of dandelion and wild violets from tiny hands. Why are dandelions so mistreated? These flowers hold incredible benefits for our health and our ecosystem! Not only do they provide medicine for our bodies, but they are some of the first flowers that native pollinators have a chance to feed from. This makes them incredibly needed for the bees and other wonderful pollinators (yes, even the flies).
We have been foraging and using dandelions in our food and herbal medicine cabinet for years now. They are so easy to get ahold of, though you’ll want to make sure you are collecting them from an area that is free from spraying. This can be difficult to accomplish if you live in a more urban area. Dandelions can even be grown in your garden, and there are special varieties with large leaves that are grown by farmers for selling at the market. All parts of the dandelion can be eaten, including the flowers, leaves, and roots. The roots are some of the most beneficial parts of the plant, though in this recipe we will be using the flower petals!
If you have never eaten a dandelion before, when they are cooked, they have a slight honey flavor to them. This makes them a wonderful addition to baked goods, syrups, jellies, and even wine!
benefits of dandelions:
Rich in Antioxidants. Dandelions contain beta-carotene. This antioxidant reduces the risk of cell damage and helps to slow the onset of certain diseases.
Reduces Cholesterol. The roots and leaves of dandelions contain properties that help to lower cholesterol.
Lowers Blood Pressure. Dandelions are excellent source of potassium.
Boosts the Immune System. Dandelions contain antiviral and antibacterial properties.
Aides in Digestion. Dandelions help move food along its path and can help with constipation and other digestion related woes.
ingredients & recipe:
MAKES 12 STANDARD MUFFINS:
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp kosher salt
1/2 cup salted butter, softened
1 cup honey
2 large eggs
1/4 cup buttermilk
1/4 cup sour cream
1 tsp vanilla extract
2-3 medium bananas, mashed, about 1 cup
1/2 cup dandelion flower petals
CREAM CHEESE FROSTING:
8 oz cream cheese, softened
4 cups powdered sugar
1 tsp vanilla
1-2 tbsp whole milk
DIRECTIONS:
Preheat the oven to 350° F. Grease a standard 12 cup muffin tin or fill with cupcake liners. Set aside.
In a medium bowl, mix together the flour, baking soda, and salt. Set aside.
In a large bowl, cream together the butter and honey. Add the eggs, buttermilk, sour cream, vanilla, and mashed bananas and mix until thoroughly combined. Stir in the dry ingredients until just combined. Add the dandelion flowers and evenly mix in.
Fill each muffin cup about 2/3 of the way full. Bake for 25-30 minutes or until the muffins test done. Let sit in the pan for about 5-10 minutes before moving to a wire cooling rack. Let the muffins come to room temperature before icing them.
Make the cream cheese frosting. With a handheld electric mixer, beat together the cream cheese, powdered sugar, vanilla, and milk until a desired consistency is reached. Frost the muffins and decorate with more edible spring flowers such as dandelions or wild violets.
Living on our little farm, we are incredibly lucky to have access to all sorts of wild edible foraging options. Dandelions grow abundantly here, and we gather them up throughout the spring to use in our fresh cooking and to dry and preserve for later use. Dandelion root tea and lotion are some of our favorites for winter remedies!
Have you foraged for dandelions before?
xoxo Kayla
