5 from 6 votes
Egg Muffin Recipe with Peanut Butter and Strawberries {Gluten Free, Vegetarian, High Protein + Super Simple}
This Egg Muffin Recipe With Peanut Butter And Strawberries tastes like a peanut butter and jelly sandwich!
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
Ingredients
- 1 cup strawberry diced
- 3-4 tablespoons honey divided
- 2/3 cup almond milk unsweetened vanilla
- salt pinch
- 1/3 cup quinoa uncooked
- 1/4 cup peanut butter plus additional for drizzling, natural
- 4 egg white
- 1 egg
- 1/4 cup peanuts finely chopped, roasted
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 157
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.