Banana and Peanut Butter Muffin Bites bring together a classic childhood favorite flavor combination, all packed into a perfect little muffin bite!
We added in some milk chocolate chips, because how else could you improve on bananas and peanut butter than adding some chocolate.
Next, we decided to give the bites a little texture by adding some rolled oats to the mix. The resulting muffins are a perfect satisfying breakfast or snack for any time of the day.
We use a silicone mold in the Instant Pot to form the “dots.” We love the size of the muffins and also how easy it is to clean the molds.
If you have an Instant Pot you will find that you use these molds all of the time to make muffins or egg bites.
This recipe yields 14 muffin dots. Since each mold makes 7 dots, it will require 2 cooking times. It is also possible to bake a single batch if you have 2 silicone muffin molds.
Ripening a Banana in a Microwave
When I decide to make banana bread or muffins, I don’t always want to wait around for several days the banana to over-ripen. Here is where your microwave can come to the rescue.
Simply pierce the banana skin several times, wrap it in a paper towel and heat for 30 seconds. Repeat this for 2 – 3 minutes until the banana pulp becomes mushy.
If, on the other hand, you have over-ripe bananas but aren’t ready to cook with them, no problem. You can freeze them (in a freezer safe container) and thaw when needed.
How to Store Muffins
The muffins can be stored outside of the refrigerator for up to 4 days. Placing them inside the refrigerator can change their texture. Place the muffins in an airtight storage container that has been lined with a paper towel.
Muffins dots can also be frozen in a freezer bag with the air removed for up to 3 months. Frozen muffins can be microwaved for 20-30 seconds for a super quick snack!
Here are some additional Instant Pot Dot recipes you might enjoy:
Instant Pot Muffin Bites with Peanut Butter and Banana
Instant Pot Muffin Bites with Banana, Peanut Butter, Rolled Oats and Chocolate Chips. A perfect moist mini muffin packed with flavor.
- 1 Cup Over-ripe Mashed Banana (about 3 medium)
- 3/4 Cup (96 g) All-Purpose Flour
- 1/2 Cup (45 g) Rolled Oats
- 1/2 Cup (120 g) Peanut Butter (chunky or creamy)
- 1/4 (1.5 g) Teaspoon Salt
- 1 Teaspoon (2.6 g) Cinnamon
- 1 Teaspoon (4 g) Baking Powder
- 1 Teaspoon (4 g) Baking Soda
- 1 Tablespoon (15 ml) Vanilla
- 1/2 Cup (100 g) Brown Sugar
- 1 Egg
- 6 Tablespoons (85 g) Softened Butter
- 1 Tablespoon (15 ml) White Vinegar
- 1/3 Cup (53 g) Milk Chocolate Chips
- 2 Tablespoons (30 ml) Coconut Oil (optional)
- Cooking Spray or additional Coconut Oil for greasing the molds
Combine all of the dry ingredients (flour, salt, baking powder, baking soda, cinnamon) in a medium bowl.
In a separate bowl, combine the butter, brown sugar, egg, vanilla, mashed banana and vinegar.
Optional: Combine the peanut butter with 2 tablespoons of coconut oil for a creamier texture that will make it easier to combine with the batter.
Combine with peanut butter with the butter mixture. Add the dry ingredients 1/3 at a time. When they are thoroughly combined, gently stir in the chocolate chips.
Put 1 cup (236 ml) of water in the bottom of the instant pot. If you do not have a trivet with arms, make a sling by folding a 14 inch long piece of tinfoil and folding it over twice.
Place sling and/or trivet into the instant pot.
Using coconut oil or cooking spray, lightly grease the inside of the silicone molds.
Fill each mold 3/4 of the way. Wipe any excess and cover the mold with foil or the silicone cover if your molds came with one.
Place the mold into the Instant Pot, seal the top and make sure the valve is set to "sealing."
Turn the pot to "high" or "manual" for 13 minutes. If stacking 2 silicone molds at the same time, increase the cooking time to 15 minutes.
Once the cooking time is complete, allow the pot to naturally release for 10 minutes.
Remove the mold from the pot. Remove the foil or lid and allow the muffins to cool. When cool invert the mold and gently press in the center of each mold to release the muffin bite.
Serving Size:1 Muffin
Amount Per Serving: Calories: 210Total Fat: 11.7gSaturated Fat: 5.3gCholesterol: 26mgSodium: 131mgCarbohydrates: 23.1gFiber: 1.9gSugar: 11.8gProtein: 4.5g