Raspberry Chia Seed Jam Muffins
Servings
6muffins
Servings
6muffins
Ingredients
Raspberry chia seed jam
  • 1cup frozen raspberries
  • 2tbsp chia seeds
  • 125ml water
  • 1tbsp maple syrup
Muffin base
  • 1.5cups wholemeal self raising flour
  • 250ml milk of choice
  • 1 ripe bananamashed
  • 2tbsp maple syrup
  • 1tsp baking powder
  • 1scoop Healthy Mummy vanilla whey proteinoptional
Instructions
  1. Preheat oven to 160C while you prepare the jam. Line 6 holes of a muffin tray with muffin cases.
  2. Place raspberries, chia seeds, water and maple syrup into a small saucepan on low heat. Simmer gently for 5-10 minutes until the jam has a thick consistency.
  3. Place all muffin ingredients into a mixing bowl and mix gently until combined.
  4. Fold through 1/4 cup of the raspberry chia seed jam.
  5. Spoon mixture into the 6 muffin cases, and bake for 15-20 minutes.
  6. Allow to cool slightly before removing from tray.
  7. Store in an airtight container in the fridge for up to 5 days.
Recipe Notes

180 calories per muffin

Print Recipe
 Raspberry Chia Seed Jam Muffins
Raspberry Chia Seed Jam Muffins
Votes: 8
Rating: 4
You:
Rate this recipe!
Course Snacks
Cuisine Muffins
Servings
muffins
Ingredients
Raspberry chia seed jam
  • 1 cup frozen raspberries
  • 2 tbsp chia seeds
  • 125 ml water
  • 1 tbsp maple syrup
Muffin base
  • 1.5 cups wholemeal self raising flour
  • 250 ml milk of choice
  • 1 ripe banana mashed
  • 2 tbsp maple syrup
  • 1 tsp baking powder
  • 1 scoop Healthy Mummy vanilla whey protein optional
Course Snacks
Cuisine Muffins
Servings
muffins
Ingredients
Raspberry chia seed jam
  • 1 cup frozen raspberries
  • 2 tbsp chia seeds
  • 125 ml water
  • 1 tbsp maple syrup
Muffin base
  • 1.5 cups wholemeal self raising flour
  • 250 ml milk of choice
  • 1 ripe banana mashed
  • 2 tbsp maple syrup
  • 1 tsp baking powder
  • 1 scoop Healthy Mummy vanilla whey protein optional
Raspberry Chia Seed Jam Muffins
Votes: 8
Rating: 4
You:
Rate this recipe!
Instructions
  1. Preheat oven to 160C while you prepare the jam. Line 6 holes of a muffin tray with muffin cases.
  2. Place raspberries, chia seeds, water and maple syrup into a small saucepan on low heat. Simmer gently for 5-10 minutes until the jam has a thick consistency.
  3. Place all muffin ingredients into a mixing bowl and mix gently until combined.
  4. Fold through 1/4 cup of the raspberry chia seed jam.
  5. Spoon mixture into the 6 muffin cases, and bake for 15-20 minutes.
  6. Allow to cool slightly before removing from tray.
  7. Store in an airtight container in the fridge for up to 5 days.
Recipe Notes

180 calories per muffin