Breakfast Brownie Muffins

(Total Time: 30 MIN| Serves: 6)

Ingredients:
1 Egg
1 cup Flaxseed Meal
2 tbsp. Coconut Oil, melted
¼ cup Cocoa Powder, unsweetened
1 tsp Apple Cider Vinegar
1 tsp Vanilla
½ cup Pumpkin Puree
¼ cup Sugar- Free Caramel Syrup
½ tsp Salt
¼ cup Slivered Almonds
1 ½ cups Water

Directions:

  1. Pour the water into the Instant Pot and lower the trivet.
  2. Combine the dry ingredients in one bowl, and whisk the wet ones in another.
  3. Combine the two mixtures gently.
  4. Divide the mixture between 6 silicone muffin cups.
  5. Top with the almonds.
  6. Place the muffin cups into the IP.
  7. Close the lid and cook on MANUAL for 20 minutes.
  8. Do a quick pressure release.
  9. Let cool before serving.
  10. Enjoy!

Per Serving (Calories 193| Total Fats 14g | Net Carbs: 4.4g | Protein 7g |Fiber: 7.1g)