Egg Muffin Recipe with Peanut Butter and Strawberries {Gluten Free, Vegetarian, High Protein + Super Simple}

Name: Egg Muffin Recipe with Peanut Butter and Strawberries {Gluten Free, Vegetarian, High Protein + Super Simple}
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 serving
Ingredients: 1 cup strawberries; 3-4 tablespoons honey; 2/3 cup unsweetened vanilla almond milk; pinch of salt; 1/3 cup quinoa; 1/4 cup natural peanut butter; 4 egg whites; 1 egg; 1/4 cup roasted peanuts

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Additional Time
20 mins
Total Time
1 hr 30 mins
Servings
8
Calories
157 kcal
Course
Breakfast, Snacks
Cuisine
American

Egg Muffin Recipe with Peanut Butter and Strawberries {Gluten Free, Vegetarian, High Protein + Super Simple}

Amanda Martinez

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This Egg Muffin Recipe With Peanut Butter And Strawberries tastes like a peanut butter and jelly sandwich!

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Ingredients

Servings

1 cup strawberries diced
3-4 tablespoons honey divided
2/3 cup unsweetened vanilla almond milk
pinch of salt
1/3 cup quinoa uncooked
1/4 cup natural peanut butter plus additional for drizzling
4 egg whites
1 egg
1/4 cup roasted peanuts finely chopped

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Instructions

Preheat your oven to 450°F, line a baking sheet with parchment paper, and generously (very key!) spray a muffin tin with cooking spray.
Toss the strawberries with 1/2 tbsp of the honey, spread them on a parchment-lined baking sheet, and bake for 10 minutes until the strawberries release their juices. Once cooked, spoon the strawberries into a strainer to remove any excess juices. Set aside.
In a large pot, bring the almond milk and a pinch of salt to a boil. Stir the quinoa into the boiling milk. Cover the pot and cook on low heat until most of the milk is absorbed, about 20-25 minutes.
Place the peanut butter in a large bowl and microwave for 1 minute, or until it melts. Stir in the rest of the honey and cooked quinoa until well-mixed.
In a separate, small bowl, whisk together the egg whites and egg and pour into the quinoa mixture, stirring until the quinoa begins to absorb the egg. Your mixture will be a little bit soupy.
Fill 8 of the muffin tins 1/2 full, then divide the cooked strawberries evenly between them, gently stirring to distribute them evenly. Cover with the remaining quinoa mixture and sprinkle with the peanuts. Bake until the quinoa appears set and begins pulling away from the muffin tin's sides, about 20-25 minutes.
Let cool in the pan for 10 minutes, and then transfer to a cooling rack to finish cooling. Once cooled, drizzle with additional peanut butter and DEVOUR!

Notes

*I tried these muffins with both fresh and frozen strawberries. As expected, the fresh does taste better, but frozen works, too, with a few tweaks. Here are the changes I would make between fresh and frozen:If using frozen, thawed berries: Use 1 cup diced and use 3 1/2 Tbsp honey in the quinoa and 1/2 tbsp of honey to roast the berries (make sure to get out as much liquid from the thawed berries before roasting)If you use fresh berries (the best), Use 1 1/4 cups (as they shrink down more than frozen), 2 1/2-3 1/2 tbsp of honey in the quinoa (I like 2 1/2 tbsp, and my hubby likes 3 1/2), and 1/2 tbsp on the fruit, depending on whether you want a very sweet muffin.

Nutrition Information

Show Details

Calories 157kcal (8%) Carbohydrates 17.6g (6%) Protein 6.8g (14%) Fat 7.6g (12%) Saturated Fat 1.4g (7%) Polyunsaturated Fat 2.1g Monounsaturated Fat 3.4g Cholesterol 23mg (8%) Sodium 90mg (4%) Potassium 175mg (5%) Fiber 2.1g (8%) Sugar 11g (22%) Vitamin A 90IU (2%) Vitamin C 14.9mg (17%) Calcium 53mg (5%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 157 kcal

% Daily Value*

Calories	157kcal	8%
Carbohydrates	17.6g	6%
Protein	6.8g	14%
Fat	7.6g	12%
Saturated Fat	1.4g	7%
Polyunsaturated Fat	2.1g	12%
Monounsaturated Fat	3.4g	17%
Cholesterol	23mg	8%
Sodium	90mg	4%
Potassium	175mg	4%
Fiber	2.1g	8%
Sugar	11g	22%
Vitamin A	90IU	2%
Vitamin C	14.9mg	17%
Calcium	53mg	5%
Iron	0.5mg	3%