Breakfast brownie muffins are fudgy, chocolatey, and perfectly acceptable before noon. Flaxseed meal, cocoa, and pumpkin purée blend with coconut oil and sugar-free caramel syrup into a rich, brownie-like batter that steams in silicone cups. Topped with slivered almonds and just 4.4g net carbs each.
Breakfast Brownie Muffins
(Total Time: 30 MIN| Serves: 6)
Ingredients:
1 Egg
1 cup (240 ml) Flaxseed Meal
2 tbsp. (30 ml) Coconut Oil, melted
¼ cup Cocoa Powder, unsweetened
1 tsp (5 ml) Apple Cider Vinegar
1 tsp (5 ml) Vanilla
½ cup Pumpkin Puree
¼ cup Sugar- Free Caramel Syrup
½ tsp Salt
¼ cup Slivered Almonds
1 ½ cups Water
Directions:
- Pour the water into the Instant Pot and lower the trivet.
- Combine the dry ingredients in one bowl, and whisk the wet ones in another.
- Combine the two mixtures gently.
- Divide the mixture between 6 silicone muffin cups.
- Top with the almonds.
- Place the muffin cups into the IP.
- Close the lid and cook on MANUAL for 20 minutes.
- Do a quick pressure release.
- Let cool before serving.
- Enjoy!
Per Serving (Calories 193| Total Fats 14g | Net Carbs: 4.4g | Protein 7g |Fiber: 7.1g)
Pro Tips
- Combine the dry and wet ingredients separately, then fold them together gently — overmixing makes the muffins dense instead of fudgy.
- Divide the batter evenly between exactly 6 silicone cups so they all finish cooking at the same time in the 20-minute pressure cook.
- Press the slivered almonds on top before cooking so they toast into the surface as the muffins steam.
- Let the muffins cool completely before serving — they set as they cool and slice like proper brownies.
Frequently Asked Questions
Are these really breakfast?
Yes — flaxseed meal, pumpkin, and eggs give them 7g protein and 7g fiber per muffin, making them far more substantial than a typical brownie.
Can I use a different syrup?
Any sugar-free syrup works in place of the caramel, though the caramel's warmth pairs best with the cocoa and pumpkin.
Are they keto?
Yes — 4.4g net carbs per muffin, sweetened entirely with sugar-free caramel syrup.
How should I store them?
Refrigerate for up to 5 days or freeze. They're delicious cold, straight from the fridge like a proper brownie.
Recipe Card
Ingredients
Method
- Pour the water into the Instant Pot and lower the trivet.
- Combine the dry ingredients in one bowl, and whisk the wet ones in another.
- Combine the two mixtures gently.
- Divide the mixture between 6 silicone muffin cups.
- Top with the almonds.
- Place the muffin cups into the IP.
- Close the lid and cook on MANUAL for 20 minutes.
- Do a quick pressure release.
- Let cool before serving.
- Enjoy! Per Serving (Calories 193| Total Fats 14g | Net Carbs: 4.4g | Protein 7g |Fiber: 7.1g)
