This Egg Muffin Recipe With Peanut Butter And Strawberries tastes like a peanut butter and jelly sandwich!
Peanut butter and strawberries in a muffin with eggs? Yeah, it sounds a little wild. But trust me, this combo just plain works. Mixed with eggs, honey, and vanilla-flavored almond milk, these muffins are practically dessert. They’re sweet, nutty, and savory all at once, and with all that protein and whole-grain quinoa, you’ll be full till lunch—just ask my hubby. These muffins are the kind of recipe that makes my mornings feel a little extra special, even when they’re just as busy as usual.
So, what was the inspiration for this recipe? I had a clean-out-the-fridge moment. There were a few strawberries that needed saving, some leftover quinoa, and my favorite jar of peanut butter just staring at me. Weird? Yes. Tasty? Also, yes.
Plus, this recipe is the perfect meal prep. Make the muffins ahead, pop them in the fridge, and enjoy them all week long. These days, I make a batch almost every weekend because they’re perfect for grab-and-go breakfasts or an afternoon snack. And it’s not like I’m reinventing the wheel here! I’m sure you could Google similar recipes—though mine is exceptionally tasty. One bite, and you’ll know—this recipe is a keeper!
Are These Egg Muffins With Peanut Butter And Strawberries Healthy?
Protein-packed? Check. Full of whole-grain goodness? Also, check. A dose of good-for-you fats? Triple check. Plus, they’re naturally sweetened with just a little honey, so there’s no refined sugar sneaking in here. Need it to be nut-free? Sunflower seed butter is a great alternative that gives you all the creamy, nutty vibes.
Roasting Strawberries
Roasted strawberries are next-level delicious, and that is probably why I love these muffins. When strawberries roast, their natural sugars get all caramelized. The roasting process makes the strawberries juicy and jam-like. You get this indescribably rich flavor. It’s like you’re eating candy—well, good for you candy!
Definitely don’t skip this step! It’s super easy and turns a simple muffin into something unforgettable. I bet once you try it, you’ll be roasting strawberries all the time!
How To Make Ahead And Store
Make a batch, let them cool completely, and store in an airtight container in the fridge for up to 5 days. For longer storage, freeze individually wrapped muffins for up to 3 months. Just pop one in the microwave for 30 seconds when you’re ready to dig in!
Serving Suggestions
These muffins are absolutely amazing on their own, but pairing them with something equally yummy is not a bad idea. Try serving the muffins with this Vegan Coconut Milk Smoothie With Strawberries. The creamy coconut and sweet strawberry vibes with the nutty peanut butter and roasted strawberries in the muffins! If you’re feeling more savory, broil some bacon! Watching the grease? Air-Fryer Turkey Bacon is delicious, too!
Ingredients
- 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
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!
Tips & Notes:
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 Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Can whole eggs be substituted? If so how many?
Thank you!
Hi Erica – I haven’t tried but typically you can substitute 2 whole eggs for 4 egg whites and 1 egg in recipes. Enjoy!