Chia Co Challenge – Vegan White Chocolate and Butter Bean Muffins with Raspberry and Chia Jam

by Leanne Ward

I’m taking part in the Chia Co Challenge and even developed a delicious recipe for you guys as part of this challenge! The Chia Co Challenge encourages you to add just 1 tablespoon of chia seeds every day into your diet. The chia challenge contains a 7 day meal plan (written by a dietitian) plus 7 simple & delicious recipes including mine!! To get your hands on the FREE 7 day meal plan with recipes, click here. 

For a limited time, use my discount code ‘leanne’ to receive 30% off the range from @thechiaco store (excludes cold products). Yes you heard right, 30% off! Get shopping here 

Vegan White Chocolate and Butter Bean Muffins with Raspberry and Chia Jam

Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 4 voted )


  • Wet Ingredients:
  • 1 x 400g can of butter beans, drained
  • 2 tbsp The Chia Co. Chia Oil (or extra virgin olive oil)
  • 1 cup almond milk
  • 2 tsp vanilla essence
  • Dry Ingredients
  • 1 1/2 cups self raising flour
  • 1/4 cup vanilla protein powder, vegan protein if needed
  • 1/2 cup white chocolate chips, dairy free if needed
  • 1/4 cup natural powdered sweetener
  • 1/2 cup The Chia Co. Chia Seeds
  • Chia Jam Ingredients
  • 3 cups frozen raspberries
  • 1/2 cup The Chia Co. Chia Seeds


  1. Preheat oven to 180°C. 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 tbsp of batter into each muffin cup and spread evenly over the base.
  6. Place 1 tbsp of the jam into the centre of each muffin.
  7. Top each muffin with the remaining batter.
  8. Bake for 25 mins 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.

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