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.
- 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:
- Preheat the oven to 325 degrees F.
- Grease a regular size muffin tin or line with paper liners. (You can also use silicone cupcake liners for better “non-stick” results)
- Mix (or sift) the dry ingredients together in a medium bowl.
- Whisk the “eggs”, honey, oil and vanilla in another bowl.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until well combined.
- Gently stir the blueberries into the batter.
- Spoon into 12-14 muffin tins. (They will be fairly full)
- Bake for 20-25 minutes until slightly golden on top.
- Serve warm
- 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:
- Preheat oven to 350 degrees F
- Grind chia seeds in a coffee grinder and then mix the chia with the water.
- Add pumpkin, honey, vanilla, coconut oil, lemon, then mix well.
- Sift in the coconut flour and baking soda
- Add spices
- Grease a regular size muffin tin or line with paper liners. (You can also use silicone cupcake liners for better “non-stick” results)
- Bake for 45-50 minutes, until the dough, is set.
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