It’s been a while since I’ve actually cooked anything from a recipe in print. There’s just too much recipe inspiration online!

But when I came across this Vegan White Chocolate and Butter Bean Muffins with Raspberry and Chia Jam recipe in The Chia Co’s recipe booklet, and had the ingredients and curiosity to try out a vegan muffin recipe, this was the result.

It’s not my first time using butter beans in baking, the blended mash giving most of the bulk (and fibre!) to the mix. This recipe is pretty straight forward, just whiz together the dry and wet ingredients then mix together. The chia jam was my favourite component, a no added sugar recipe. Literally raspberries boiled down to mush then thickened with chia. The crunch and lack of sweetness take a little getting used to, but it’s a welcome tangy addition in the middle of these chia muffins.

White Chocolate Butter Bean Muffins with a Raspberry Chia Jam

2018-10-01 22:25:54

Serves 12

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Prep Time

25 min

Cook Time

50 min

Prep Time

25 min

Cook Time

50 min

Chia Jam ingredients

1. 3 cups (140g) frozen raspberries
2. 1/2 cup (85g) chia seeds

Wet ingredients

1. 1 x 400g tin of cooked butter beans
2. 2 tablespoons (40mL) chia oil
3. 1 cup (250mL) almond milk
4. 2 teaspoons (10mL) vanilla essence

Dry ingredients

1. 1.5 cups (230g) self raising flour
2. 1/4 cup (30g) vanilla protein powder (vegan protein if needed)
3. 1/2 cup (80g) white chocolate chips (dairy free if needed)
4. 1/4 cup (40g) natural powdered sweetener
5. 1/2 cup (85g) chia seeds

Instructions

1. Pre-heat oven to 180 degrees celsius. Grease or place muffin cases into 12 muffins cups.
2. 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.
3. Pour all wet ingredients into a food processor, blender until smooth.
4. 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.
5. Pour roughly 1 heaped tablespoon of batter into each muffin cup and spread evenly over the base.
6. Place 1 tablespoon of the jam into the centre of each muffin.
7. Top each muffin with the remaining batter.
8. Bake for 25 minutes or until a skewer inserted into the centre comes out clean
9. 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 The Chia Co

Berry Nutritious http://berrynutritious.com.au/