| Prep Time | 25 mins |
| Total Time | 50 mins |
| Serves | 12 |
3 cups (140g) frozen raspberries
1/2 cup (85g) chia seeds
Wet ingredients:
1 x 400g tin of cooked butter beans
2 tablespoons (40mL) chia oil
1 cup (250mL) almond milk
2 teaspoons (10mL) vanilla essence
Dry ingredients:
1.5 cups (230g) self raising flour
1/4 cup (30g) vanilla protein powder (vegan protein if needed)
1/2 cup (80g) white chocolate chips (dairy free if needed)
1/4 cup (40g) natural powdered sweetener
1/2 cup (85g) chia seeds
Pre-heat oven to 180 degrees celsius. 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 1/2 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, blender until smooth.
Place all dry ingredients into a mixing bowl, stir until combined. Make a well and pour wet batter into the mixing bowl; gently stir to combine, careful 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 up to a week or freezer for a month.
By Leanne Ward @the_fitness_dietitian.
