PB and J Quinoa Egg Muffins - A quick, easy portable and SUPER healthy breakfast that and you and your kids will love! | | #recipe #quinoa #glutenfree #eggmuffin

Peanut Butter and Jelly Quinoa Egg Muffins

This egg muffin recipe tastes like a peanut butter and jelly sandwich and is quick, easy, healthy and portable! They're great for kids and adults!

Course Breakfast, Snack
Cuisine American
Keyword egg muffins, gluten free breakfasts, healthy muffins, high protein recipes, peanut butter and jelly recipes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories 157 kcal
Author Taylor


  • 1 Cup – 1 1/4 Strawberries diced *
  • 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
  • 3-4 Tbsp Honey divided *
  • 4 Davidson's Safest Choice Egg Whites
  • 1 Davidson's Egg Safest Choice Egg
  • 1/4 Cup Roasted Peanuts Finely chopped **


  1. Preheat your oven to 450, line a baking sheet ]with parchment paper and generously (very key!) spray a muffin tin with cooking spray.
  2. Toss your strawberries with 1/2 Tbsp of the honey and spread onto the parchment lined baking sheet and place into the oven for 10 minutes, until the strawberries release their juices. Once cooked, spoon them into a strainer to strain out any excess juices. Set aside.
  3. 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.
  4. Place the peanut butter into a large bowl and microwave for 1 minute, until it melts. Stir in the honey and the cooked quinoa until well mixed.
  5. 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.
  6. Fill 8 of the muffin tins 1/2 of the way full and then divide the cooked strawberries evenly between them, gently stirring around to evenly distribute them. Cover with the remaining quinoa mixture, and sprinkle with the peanuts. Bake until the quinoa appears set and begins to pull away from the sides of the muffin tin, about 20-25 minutes.
  7. 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!

Recipe Notes

*I tried these muffins with both fresh and frozen strawberries. Like 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 using fresh berries (the best): Use 1 1/4 Cup berries (as they shrink down more than frozen) and 2 1/2-3 1/2 Tbsp of honey in the quinoa (I liked 2 1/2 Tbsp, Mr. FFF likes 3 1/2) and 1/2 tbsp. on the fruit, depending on if you like a very sweet muffin.