Peanut Butter and Jelly Quinoa Muffins

Peanut Butter and Jelly Quinoa Muffins

Ingredients: 

1. 1 – 1 1/4 Cup Strawberries, diced

2. 2/3 Cup Unsweetened Vanilla Almond Milk

3. Pinch of salt

4. 1/3 Cup Quinoa, uncooked

5. ¼ Cup Natural Peanut Butter

6. 4 Egg Whites (3/4 cup Cage-Free Liquid Egg Whites)

7. 1 Whole Egg

8. 1 Dropper Liquid Stevia (Mixed Berry-optional)
   

Directions:

1. Preheat your oven to 450, line a baking sheet with parchment paper and generously spray a muffin tin with non-stick cooking spray.

2. Toss your strawberries and liquid stevia into a blender, and mix until it becomes a jelly-like texture.

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 30 sec-1 minute, until it melts. Stir in the strawberry “jelly mixture” with heated peanut butter then add in 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.

6. Fill 8 of the muffin tins 1/2 of the way full. Then cover with the remaining quinoa mixture. 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. ENJOY:) -Makes 8 Muffins; 1 serving= 1 muffin (1 carb; 1 fruit)Photo Cred: foodfaithfitness.com

#FruitPermitted #Dessert