Ever dream of starting your day with a rich, fudgy brownie? Now you can, completely guilt-free! These Breakfast Brownie Muffins are a game-changer for busy mornings. Packed with fiber from flaxseed and pumpkin, they’re a secretly healthy treat that tastes incredibly decadent. Made effortlessly in the Instant Pot, they come out perfectly moist and tender every time. Get ready to transform your breakfast routine with a touch of chocolatey bliss!
Ingredients
• 1 large Egg
• 1 cup / 120g Flaxseed Meal
• 2 tbsp / 30ml Coconut Oil, melted
• ¼ cup / 30g Unsweetened Cocoa Powder
• 1 tsp / 5ml Apple Cider Vinegar
• 1 tsp / 5ml Vanilla Extract
• ½ cup / 122g Pumpkin Puree
• ¼ cup / 60ml Sugar-Free Caramel Syrup
• ½ tsp Salt
• ¼ cup / 30g Slivered Almonds, for topping
• 1 ½ cups / 355ml Water, for the Instant Pot
Instructions
1. Directions
2. Prepare the Instant Pot: Pour 1 ½ cups of water into the inner pot of your Instant Pot and place the trivet inside.
3. Mix Dry : In a medium bowl, whisk together the flaxseed meal, unsweetened cocoa powder, and salt until well combined.
4. Mix Wet : In a separate large bowl, whisk the egg, melted coconut oil, apple cider vinegar, vanilla extract, pumpkin puree, and sugar-free caramel syrup until smooth.
5. Combine Mixtures: Gently pour the dry into the wet . Fold together with a spatula until just combined. Be careful not to overmix the batter.
6. Fill Muffin Cups: Evenly divide the batter among 6 silicone muffin cups. Sprinkle the top of each muffin with slivered almonds.
7. Arrange in Pot: Carefully place the filled muffin cups onto the trivet inside the Instant Pot.
8. Pressure Cook: Secure the lid, set the steam release valve to the “Sealing” position, and cook on high pressure (MANUAL) for 20 minutes.
9. Release Pressure: Once the cooking cycle is complete, perform a quick pressure release by carefully moving the valve to the “Venting” position.
10. Cool and Serve: Using tongs, carefully remove the muffin cups from the Instant Pot and place them on a wire rack to cool completely before serving. This helps them firm up.
11. Enjoy your healthy breakfast treat!
Nutritional Information
• Nutrition Per Serving
• Calories: 193
• Total Fat: 14g
• Net Carbs: 4.4g
• Fiber: 7.1g
• Protein: 7g
Pro Tips
• Don’t overmix the batter. Mix only until the wet and dry are just combined to ensure a tender, not tough, muffin.
• Let them cool completely. These muffins are very moist and delicate when hot. Allowing them to cool fully on a wire rack is crucial for them to set properly and release easily from the silicone cups.
• Customize your toppings. Feel free to swap the slivered almonds for chopped walnuts, pecans, or a sprinkle of sugar-free chocolate chips before cooking.
• Store properly for later. Keep leftover muffins in an airtight container in the refrigerator for up to 5 days. They are great for meal prep!
FAQ
Q: Are these breakfast brownie muffins keto-friendly
A: Yes, with only 4.4g of net carbs, 7.1g of fiber, and 7g of protein per serving, these muffins are an excellent low-carb and keto-friendly breakfast option.
Q: Can I make these brownie muffins without an Instant Pot
A: This recipe is specifically developed for the Instant Pot, which steams the muffins to create a uniquely moist and fudgy texture. Baking instructions are not provided as the results would differ significantly.
Q: Why are my muffins so soft after cooking
A: The muffins are naturally very moist and delicate right out of the Instant Pot. It is crucial to let them cool completely on a wire rack. This step allows them to firm up and set properly.
Q: How do I store leftover breakfast brownie muffins
A: Store any leftovers in an airtight container in the refrigerator for up to 5 days. They are a great option for meal prepping a healthy breakfast for the week.
