Blueberry Vanilla Muffins Pressure Cooker Style
Fluffy banana muffins enhanced with cumin and coriander spices, finished in a pressure cooker for moist, bakery-style results at home.
Equipment
- 1 Mixing bowl Large
- 1 Muffin tin lined with paper
- 1 Pressure cooker for steaming muffins
Ingredients
Main Ingredients
- 2 ripe bananas mashed
- 1 cup all-purpose flour
- ½ cup sugar
- ¼ cup vegetable oil
- ¼ cup milk
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon vanilla extract
- ½ cup chocolate chips
Instructions
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix flour, baking powder, baking soda, cumin, coriander, and salt.
- Mash bananas and mix with sugar, oil, milk, and vanilla until smooth.
- Combine wet and dry ingredients, mixing gently until just combined.
- Fold in chocolate chips and divide batter into muffin cups, ¾ full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Cool in tin for 5 minutes, then move muffins to a wire rack to avoid sogginess.
- Warm muffins inside pressure cooker with shallow broth and quick release to finish.
Notes
Try serving these with a drizzle of honey or soft butter for a comforting breakfast treat.