Eggless Banana Muffins Pressure Cooker Recipe You Gonna Love
This eggless banana muffin recipe is a quick and easy pressure cooker treat. It uses basic pantry ingredients and turns out moist, fluffy muffins without eggs—perfect for snacks or breakfast anytime.
Equipment
- 1 Pressure cooker Electric or stovetop
- 1 Muffin cups or silicone molds that fit inside cooker
- 1 Trivet or cooker basket for elevating muffin cups
Ingredients
Main Ingredients
- 1 cup mashed bananas 2 large ripe ones or 3 medium
- 0.5 cup organic sugar for that sweet touch
- 0.25 + 2 tablespoons cup water use 0.5 cup if using wheat flour
- 0.5 cup melted butter or ⅓ cup oil (neutral like vegetable or canola)
- 2 teaspoons lemon juice or vinegar helps react with baking soda
- 2 cups all-purpose flour or wheat flour
- 0.5 teaspoon salt to balance sweetness
- 0.5 teaspoon baking soda helps muffins rise
- 1 teaspoon vanilla extract adds warm flavor
- 0.5 teaspoon ground cinnamon optional but recommended
- 0.25 to 0.5 cup mini chocolate chips, walnuts, or raisins for extra yum
Instructions
Instructions
- Prepare pressure cooker by ensuring sealing ring is clean and placed correctly. Grease or line muffin cups.
- Mash bananas in a large bowl. Add sugar, water, butter or oil, lemon juice, and vanilla. Stir to combine gently.
- In separate bowl, sift flour, salt, baking soda, and cinnamon. Fold into wet ingredients until no dry spots remain.
- Fill muffin cups ¾ full with batter. Place on trivet inside pressure cooker with 1 cup water underneath.
- Seal pressure cooker, bring to high pressure. Cook for 10 minutes once pressure is reached.
- Quick release pressure. Check doneness with a toothpick. Cook extra minutes if needed.
- Cool muffins on wire rack and serve warm or store for later enjoyment.
Notes
Try using different mix-ins like chopped nuts or dried fruit. Store cooled muffins in airtight container. Freeze for longer shelf life and microwave to reheat.