Breakfast Brownie Muffins
(Total Time: 30 MIN| Serves: 6)
Ingredients:
1 Egg
1 cup Flaxseed Meal
2 tbsp. Coconut Oil, melted
¼ cup Cocoa Powder, unsweetened
1 tsp Apple Cider Vinegar
1 tsp 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)
