How to Make 5-Ingredient Banana Oat Instant Pot Muffins
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In a mixing bowl, mash bananas. Stir in eggs, oats, honey, and baking powder until well combined.
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Spoon the mixture evenly into 6 silicone muffin cups.
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Pour 1 cup water into the Instant Pot and place trivet inside. Arrange filled muffin cups on the trivet.
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Seal lid and cook on Manual/High Pressure for 10 minutes. Allow 5 minutes natural release, then quick release.
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Carefully remove muffins and let cool before serving.
Pro Tips for Perfect 5-Ingredient Banana Oat Instant Pot Muffins
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of ripe bananas, mashed, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Use the recommended pressure release method, and add a few minutes if you’re cooking thicker cuts or larger batches.
Frequently Asked Questions
How do I store 5-Ingredient Banana Oat Instant Pot Muffins?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze 5-Ingredient Banana Oat Instant Pot Muffins?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for ripe bananas, mashed?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
What equipment works best for this recipe?
An Instant Pot or other electric pressure cooker works best. If using a stovetop pressure cooker, follow equivalent timing and release instructions.
Any allergen notes?
This recipe may contain eggs depending on the specific ingredients you use. Always check labels and make swaps as needed.