Craving a sweet, decadent treat without the guilt? These Instant Pot Orange Chocolate Chip Muffins are your answer! We’re using the magic of pressure cooking to create incredibly moist, fluffy, and flavorful keto-friendly muffins in a fraction of the time. The classic combination of bright orange and rich dark chocolate is simply irresistible. Perfect for a quick breakfast, a healthy snack, or a satisfying low-carb dessert!
Ingredients
• ½ cup (56g) almond flour
• ¼ cup (35g) almonds, roughly chopped
• 1 tbsp (12g) chia seeds
• 1 tbsp (7g) flaxseed meal
• ½ cup (120ml) whole milk
• 5 large eggs
• 1 tbsp (14g) butter, melted
• 1 tbsp (15g) dark chocolate chips (sugar-free for keto)
• ½ tsp baking powder
• ¼ tsp bicarbonate of soda
• 1 tsp orange extract
• 2 tsp stevia powder, or to taste
• ¼ tsp ground cinnamon
Instructions
1. Directions
2. In a large mixing bowl, whisk together the dry : almond flour, chopped almonds, chia seeds, flaxseed meal, baking powder, and bicarbonate of soda.
3. In a separate bowl, beat the eggs, then mix in the melted butter, milk, orange extract, stevia, and cinnamon. Pour the wet into the dry and mix with a spatula or hand mixer on low speed until just combined. Do not overmix.
4. Carefully divide the batter evenly among greased silicone muffin molds. Gently press a few dark chocolate chips into the top of each muffin.
5. Pour one cup of water into the bottom of your Instant Pot and place the trivet inside. Carefully arrange the filled muffin molds on top of the trivet.
6. Secure the lid, set the steam release handle to the ‘Sealing’ position, and select the ‘Manual’ or ‘Pressure Cook’ setting. Cook on ‘High’ pressure for 30 minutes.
7. Once the timer finishes, perform a quick pressure release by carefully moving the steam release handle to ‘Venting’. Once the pin drops, open the lid.
8. Using tongs or oven mitts, carefully lift the molds out of the pot and transfer them to a wire rack. Allow the muffins to cool completely before enjoying.
Nutritional Information
• Per Serving (1 of 5 Muffins)
• Calories: 246
• Total Fats: 18.3g
• Net Carbs: 4.9g
• Protein: 11.8g
• Fiber: 4.2g
Pro Tips
• for Perfect Muffins
• Don’t overmix the batter! Mix only until the wet and dry are incorporated. Overmixing develops gluten and can result in dense, tough muffins.
• Cover the molds loosely with aluminum foil before cooking. This prevents condensation from dripping onto the muffins, ensuring a perfect, non-soggy top.
• Feel free to customize! Swap the orange extract for vanilla or almond extract, or use sugar-free white chocolate or caramel chips for a different flavor profile.
• For proper storage, keep the cooled muffins in an airtight container in the refrigerator for up to 5 days. They are delicious when gently reheated in the microwave for 10-15 seconds.
FAQ
Q: Can I bake these muffins in a regular oven
A: While this recipe is designed for the moist environment of an Instant Pot, you can adapt it for an oven. Bake at 350°F (175°C) for approximately 15-20 minutes, or until a toothpick inserted into the center comes out clean. The texture may be slightly different from the pressure-cooked version.
Q: How do I prevent my muffins from getting soggy in the Instant Pot
A: To prevent condensation from dripping onto your muffins, cover the silicone molds loosely with a piece of aluminum foil before placing them in the Instant Pot. This creates a barrier and ensures the tops stay perfect and not soggy.
Q: How should I store these keto muffins
A: Once the muffins have cooled completely, store them in an airtight container in the refrigerator for up to 5 days. They are delicious when gently reheated in the microwave for 10-15 seconds before enjoying.
Q: Is this recipe suitable for a keto diet
A: Yes, this recipe is keto-friendly. It uses almond flour, stevia, and sugar-free chocolate chips to keep the net carbs low. Each muffin contains only 4.9g of net carbs, making it a perfect low-carb treat.
