Peanut butter, strawberry and egg may sound like an eccentric combination of ingredients that don’t belong in the same kitchen, no doubt in the same recipe, but try this energy-boosting peanut butter egg muffins recipe and there’ll be no going back. You’ll want to eat them for breakfast, brunch, lunch or dinner. Don’t forget: you’ll need a muffin tin for this recipe.
Ingredients (makes 8)
250g strawberries, diced
160ml unsweetened vanilla almond milk
Pinch of salt
65g quinoa, uncooked
60g natural peanut butter, plus additional for drizzling
3-4tbsp honey
4 egg whites
1 egg
Method
Preheat your oven to 200°C and grease your muffin tray.
In a large pan, 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, for about 20-25 minutes.
Microwave the peanut butter for one minute, until it melts. Stir in the honey and the cooked quinoa until well mixed.
In a separate bowl, whisk the egg whites and egg and pour into the quinoa mixture, stirring until the quinoa begins to absorb the egg.
Fill eight of the muffin tins half of the way full, then divide the strawberries evenly between them. Cover with the remaining quinoa mixture.
Bake until the quinoa appears set and begins to pull away from the sides of the muffin tin, for about 20-25 minutes.
Let cool in the pan for 10 minutes before transferring to a cooling rack.
Recipe courtesy of Noom Coach
