White Chocolate Butter Bean Muffins with a Raspberry Chia Jam

Prep Time 25 mins
Total Time 50 mins
Serves 12
Chia Jam ingredients:
140g (3 cups) frozen raspberries
85g (½ cup) chia seeds

Wet ingredients:
1 x 400g tin cooked butter beans
2 tbsp chia oil
250ml (1 cup) almond milk
2 tsp vanilla essence

Dry ingredients:
230g (1½ cups) self raising flour
30g (¼ cup) vanilla protein powder (vegan protein if needed)
80g (½ cup) white chocolate chips (dairy free if needed)
40g (¼ cup) natural powdered sweetener
85g (½ cup) chia seeds

Pre-heat oven to 180°C. Grease or place muffin cases into 12 muffins cups.
To make the chia jam, heat frozen raspberries in a sauce pan on low heat until they begin to soften and break down. Remove from heat and stir in ½ cup of chia seeds – keep stirring and breaking down the remaining raspberries until the ‘jam’ starts to set – place aside.
Pour all wet ingredients into a food processor and blend until smooth.
Place all dry ingredients into a mixing bowl and stir until combined. Make a well and pour wet batter into the mixing bowl; gently stir to combine, taking care not to over mix.
Pour roughly 1 heaped tablespoon of batter into each muffin cup and spread evenly over the base.
Place 1 tablespoon of the jam into the centre of each muffin. Top each muffin with the remaining batter.
Bake for 25 minutes or until a skewer inserted into the centre comes out clean.
Allow to cool on a wire rack before serving. Can be stored in the fridge for up to a week or the freezer for a month.

By Leanne Ward @the_fitness_dietitian.