Instant Pot Zucchini Muffin Bites

Prep Time30 mins
Cook Time8 mins
Total Time38 mins
Course: Dessert
Servings: 14 Muffins


  • 2 organic or pastured eggs
  • 3/4 to 1 cup evaporated cane juice
  • 1/2 cup coconut oil
  • 2 teaspoons vanilla extract
  • 1 tablespoon grass-fed butter melted
  • 3 tablespoons cocoa powder
  • 1 cup sprouted einkorn flour learn how to sprout your grains
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 3/4 teaspoon ground cinnamon
  • 1 cups zucchini or squash grated
  • 1/3 cup chocolate chips
  • 1 cup pure water


  • Combine eggs, sweetener, coconut oil, and vanilla extract in a medium-sized mixing bowl. Stir well.
  • Add cocoa powder to melted butter. Mix until it looks like a thick but smooth dark paste.
  • Add chocolate mixture to egg mixture and stir well.
  • Add flour, baking soda, sea salt, and cinnamon to the bowl. Stir well.
  • Fold in grated zucchini and chocolate chips.
  • Add 1 cup of water to the inner pot.
  • Cover with a glass lid to prevent evaporation.
  • Put it on sauté so it can pre-heat.
  • Using a small cookie scoop, fill silicone egg-bite molds about 2/3 full. Pressure cook themuffins after the first batch is done.
  • Cover the pressure cooker, checking that the valve is on sealing position and set to high for 8 minutes.
  • When cooking time is over, allow natural release for 10 minutes followed by a qhick release.
  • Open the lid and carefully remove the egg-bite molds from the pot. Enjoy! 🙂

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