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Instant Pot Pumpkin Chocolate Chip Oatmeal Muffins AKA Beebo Bites

Oatmeal muffins on a white plate
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4.9 from 9 reviews

Warm, pumpkin spiced oatmeal muffins perfect for an easy breakfast or for packing in lunch boxes.  It’s like on the go oatmeal!

Ingredients

Scale
  • 4 eggs
  • 1 cup canned pumpkin puree
  • 1/3 cup pure maple syrup
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup quick oats
  • 1/2 cup white whole wheat flour
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/3 cup mini chocolate chips

Instructions

  1. In a large bowl whisk eggs, pumpkin, maple syrup, butter, and vanilla extract until smooth.
  2. Add quick oats, flour, baking powder, pumpkin pie spice, salt, and chocolate chips then stir just until combined.
  3. Generously spray the 2 silicone molds with non-stick spray.  Using an ice cream scoop (about 1/4 cup), divide the batter into the molds.
  4. 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.
  5. Pour 1 cup water into the pressure cooker pot and place the trivet and filled silicone molds inside.
  6. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 10 minutes.  When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
  7. Let the oatmeal muffins 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.
  8. Enjoy warm, as is, with a side of maple syrup, or this amazing chocolate syrup for dipping.  Also perfect for on the go.
  9. Store extras in the refrigerator.  Delicious chilled or warmed up.  Freeze beautifully, as well.

Notes

  • When you first take the lid off the pressure cooker, the muffins are going to appear wet.  As long as they don’t look like wet, undercooked batter, let them cool on a rack.  The extra moisture will evaporate
  • Note that the texture of these is not a muffin or a bowl of oatmeal.  It’s literally like a combination of the two with it being light, like a muffin, but moist and chewy like oatmeal
  • I’ve substituted the flour with both oat flour and almond flour with great results.  The almond flour is a bit different in texture but still really good
  • Old fashioned rolled oats can also be substituted for quick oats, but will be slightly more dense

Find it online: https://instafreshmeals.com/instant-pot-oatmeal-muffins/