Instant Pot Banana Chocolate Chunk Muffins
These easy muffins are packed with real food and taste great sliced, toasted, with a little butter or peanut butter on top!
Servings 14 muffins
Ingredients
- 1 cup plain whole milk yogurt
- 4 eggs
- 1/3 cup maple syrup
- 1 tbsp butter melted
- 1 tsp vanilla extract
- 1 cup Quaker Rolled Oats
- ½ cup whole wheat flour
- 1 banana mashed
- ½ cup chocolate chunks
- 1 tbsp chia seeds
- 1 tbsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
Instructions
- Combine all the wet ingredients together in a large bowl, eggs, yogurt, maple syrup, butter, vanilla extract, and banana and mix thoroughly.
- Add in the dry ingredients (oats, whole wheat flour, chocolate chunks, chia seeds, baking powder, cinnamon, and salt and fold gently so that the batter is not overmixed.
- Spray two silicone molds with cooking spray.
- Use an ice cream scoop for ease and fill the molds to the top.
- Pour 1 cup of water into the Instant Pot and place the wire rack down to stack the first silicone mold on top. (Note do not put the lids on the molds - they might melt!)
- Place 3 metal mason jar tops on top of the first silicone mold to allow for the muffins to expand.
- Place the second mold on top of the mason jars.
- Put on Instant Pot lid and turn the pressure release knob to the sealed position.
- Cook on high pressure for 10 minutes and then use the natural release for 10 minutes to release the extra pressure.
- Let the muffins cool and serve with a little bit of butter or your favorite nut butter!