Egg Muffin Recipe with Peanut Butter and Strawberries {Gluten Free, Vegetarian, High Protein + Super Simple}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Savory-sweet egg muffins combining quinoa, peanut butter, and fresh strawberries. High in protein, these taste like a PB&J sandwich and work well for grab-and-go breakfasts or snacks.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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 )
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 139mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 97mg
- Calcium
- 14mg
- Iron
- 0.80mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 139MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.