I am all for eating healthfully, poor Paul has never eaten so many vegetables since marrying me.  However, I draw the line at baked goods.  There’s a reason baked goods are supposed to be not-so-good for you.  Butter, sugar, and all that is delicious create such rich flavors and aromas.  I’ll take them anytime over these “healthy” muffins.

When my friend, Laura, shared this recipe with me I thought to myself, “Okay, the list of ingredients seem slightly over the top.  I mean… baking powder that is organic, gluten and aluminum-free or butter that is unsalted, organic, raw or unpasteurized, grass-fed/pastured. Really?!?!”  I am a huge fan of organic, locally farmed, humane products, but this seems a bit excessive.  But I was willing to step out of my comfort zone and give it a go.

And it was a total un-success!

The only reason I’m posting this recipe is because maybe all of you bakers out there who are much more talented than me will have better success.

By the way, I believe the ingredient measurements are wrong too.  The texture was really weird (no other way to say it).  You’ll have to play with it.  Good luck!

Coconut Flour Blueberry Muffins (care of Halle Cottis)

INGREDIENTS:  3 eggs (omega-3, cage-free, organic),  2 tbs. butter (unsalted, organic, raw or unpasteurized, grass-fed/pastured), 2 tbs. coconut milk (unsweetened, full-fat, organic, canned), 3 tbs. honey (raw, unfiltered, organic), 1 c. blueberries (frozen, organic), 1/4 tsp. sea salt (unrefined and pure), 1/4 c. coconut flour (organic), 1/4 tsp. baking powder, (organic, gluten & aluminum-free), 1/4 tsp. vanilla extract (organic)

DIRECTIONS:  Blend together eggs, butter, milk, honey, salt, and vanilla. Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps. Mix in blueberries. Pour batter into 6 muffin tins. Bake at 400°F for 23-25 minutes. Makes 6 muffins. One serving is 2 muffins.