Chocolate Chip Mini Muffins - Instant Pot

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 320.9
  • Total Fat: 20.4 g
  • Cholesterol: 70.6 mg
  • Sodium: 272.0 mg
  • Total Carbs: 33.5 g
  • Dietary Fiber: 1.7 g
  • Protein: 7.0 g

View full nutritional breakdown of Chocolate Chip Mini Muffins - Instant Pot calories by ingredient
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Instant pot option for muffins Instant pot option for muffins
Number of Servings: 7


    1 cup nature's eats blanched almond flour
    2 large Egg, fresh, whole, raw
    12 tbsp Chocolate chips, Hershey's milk chocolate
    1 tbsp Vanilla Extract
    2 tbsp Butter, salted
    .5 tsp Salt
    .25 tsp Baking Soda
    .5 cup Granulated Sugar


Pour 1 cup of filtered water into the inner pot of the Instant Pot, then insert the trivet. Using an electric mixer, combine flour, eggs, chocolate chips, vanilla, Swerve, butter, salt, and baking soda. Mix thoroughly. Transfer this mixture into a well-greased Instant Pot–friendly muffin (or egg bites) mold.

Using a sling if desired, place the pan onto the trivet and cover loosely with aluminum foil. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook . Set the Instant Pot to 20 minutes on high pressure and let cook.

Once cooked, let the pressure naturally disperse from the Instant Pot for about 10 minutes, then carefully switch the pressure release to Venting.

Open the Instant Pot and remove the pan. Let cool, serve, and enjoy!

Serving Size: 1 muffin

Number of Servings: 7

Recipe submitted by SparkPeople user NWILKER.

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