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!
*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.