Woman in Real Life

Okay, I'll admit, "Spelt Banana Chocolate Coconut Muffins" doesn't exactly roll off the tongue. The thing is, there are so many versions of banana muffins that I had some trouble distinguishing my latest favourite from all the others.

This version calls for light spelt flour, which I use often. It's gentler on some tummies (like mine) than regular all purpose. "Wheat Belly" author Dr. William Davis says spelt, kamut, oats, amaranth and buckwheat are "evolutionary older forms of wheat." He believes that the most harmful glutens are the recent types created by geneticists. He says ancient wheat forms like spelt contain "less destructive" forms of gluten. While he recommends no gluten at all, I think some of us aren't quite ready for that yet.


I also often add chocolate chips, because just about any baked good is made better with the addition of a few chocolate chips.

So what has changed in this version? Well, first I used a bit of chocolate soy milk for an extra little boost of chocolate flavour. Then, in place of my usual light olive oil, I went for the growing-in-popularity coconut oil. Proponents say that unrefined, virgin, organic coconut oil is the healthiest oil you can use.

While 90 per cent of coconut oil's calories come from saturated fat, apparently saturated fat is not the artery clogger they said it was in the 60s. It also makes coconut oil highly resistant to oxidization at high levels of heat. So, it's great for frying and baking.

Coconut oil is free of cholesterol and trans fats and contains lauric acid, which our bodies convert into monolaurin, which some say is helpful in fighting viruses and bacteria. Plus, it gives a light, pleasant coconut taste to baked goods, like these simple muffins.

You can whip these Spelt Banana Chocolate Coconut Muffins up (faster than you can say the name) and have them in the oven when last-minute guests arrive at your door.