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Instant Pot Gluten Free Oatmeal Muffins

Oatmeal muffins with chocolate chips on a white plate

The oh so popular BeeBo Bites are getting a gluten free makeover!  Three different flour substitutes below!

Scale

Ingredients

Instructions

  1. In a large bowl combine eggs, yogurt, maple syrup, butter, and vanilla extract until smooth.
  2. Add quick oats, flour, baking powder, cinnamon, salt and stir until combined.  Gently fold in chocolate chips.
  3. Generously spray the 2 silicone molds with non-stick spray.  Using an ice cream scoop (that measures about 1/4 cup), divide all of the batter into the molds.
  4. Pour 1 cup water into the pressure cooker pot and place a trivet inside.
  5. Stack one of the filled molds on top of a trivet.  Place 3 – 4 narrow mason jar lids on top followed by the second silicone mold.
  6. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 10 minutes.
  7. When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
  8. Let the oatmeal bites cool, if needed, for handling.  Using a butter knife or spoon, scrape around each oatmeal bite to release it, then turn them over onto a cooling rack or plate.
  9. Enjoy warm as is or with a side of syrup for dipping.  Also perfect for on the go.
  10. Store extras in the refrigerator.  Delicious chilled or warmed.  They freeze beautifully as well.

Notes

Keywords: instant pot, healthy breakfast, oatmeal