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
health benefits chia seeds coconut sugar cacao Low Fat Raspberry Chia Seed Jam Muffins
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
health benefits chia seeds coconut sugar cacao Low Fat Raspberry Chia Seed Jam Muffins
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