Real Food Muffins + Resistant Starch

Hitting my third trimester of pregnancy, my blood sugars are surely feeling the insulin resistance. I am trying to approach this challenge by of course increasing my insulin dosage but also holistically manipulating what I eat. Have you seen the research on using resistance starch, such as potato starch, for optimizing insulin resistance/sensitivity? If not, check out what they have to say on freetheanimal.com. 

I’ve found some good recipes online and made a few modifications with potato starch. Full recipes below.

Please note: The information contained on this site is intended for educational purposes only and is not a substitute for advice, diagnosis or treatment by a licensed physician. It is not meant to cover all possible precautions, circumstances or adverse effects. if you also have type 1 diabetes, understand the research in that resistant starch can lower blood sugars. If chosen to consume muffins like this or resistant starch in general, it is a good idea to monitor blood sugars more than normal initially and know that potato starch carbohydrates are not absorbed. Please consult your physician as well.

Blueberry Muffins

• 1 1/2 cup almond flour
• 1/2 cup potato starch
• 1/2 cup tapioca flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder (gluten-free)
• 1/8 teaspoon sea salt
• 3 flax eggs (3 T of flax meal + 9 T of water) -or- 3 eggs
• 1/4 cup honey (or 1/2 if you want sweeter)
• 1/3 cup melted virgin coconut oil
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 325 degrees F.
2. Grease a regular size muffin tin or line with paper liners. (You can also use silicone cupcake liners for better “non-stick” results)
3. Mix (or sift) the dry ingredients together in a medium bowl.
4. Whisk the “eggs”, honey, oil and vanilla in another bowl.
5. Pour the wet ingredients into the bowl with the dry ingredients and stir until well combined.
6. Gently stir the blueberries into the batter.
7. Spoon into 12-14 muffin tins. (They will be fairly full)
8. Bake for 20-25 minutes until slightly golden on top.
9. Serve warm

Pumpkin Chia Muffins

• 6 T chia seeds
• 1 13 oz can of pumpkin
• 1 cup water
• 3 T honey
• 1/2 tsp vanilla extract
• 1/2 tsp lemon juice
• 1/2 cup coconut oil
• 1/4 coconut flour
• 1/4 potato starch
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 nutmeg

Directions:

1. Preheat oven to 350 degrees F
2. Grind chia seeds in a coffee grinder and then mix the chia with the water.
3. Add pumpkin, honey, vanilla, coconut oil, lemon, then mix well.
4. Sift in the coconut flour and baking soda
5. Add spices
6. Grease a regular size muffin tin or line with paper liners. (You can also use silicone cupcake liners for better “non-stick” results)
7. Bake for 45-50 minutes, until the dough, is set.