Harvest dandelions by gathering 1 cup of vibrant dandelion flower petals from a pesticide-free area. Rinse gently and set aside to dry.

In a large bowl, whisk together the egg, milk, melted coconut oil, and honey until frothy.

In a separate bowl, mix flour, rolled oats, baking powder, salt, and sugar until well blended.

Gradually combine wet ingredients with the dry mixture, stirring gently. Fold in the dandelion petals.

Preheat oven to 350°F (175°C). Spoon batter into muffin tins, filling two-thirds full, and bake for 20-25 minutes.

Cool muffins in the tin for 5 minutes, then transfer to a wire rack. Serve warm with butter or honey.