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close up of banana blueberry muffins

Blueberry Banana Muffins

WW information: 3 points on all plans!
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  • 3 large ripe bananas
  • 1/8 cup Truvia brown sugar blend
  • 1 large egg
  • 1 tsp vanilla extract
  • ¼ cup olive oil
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 cup quick cook oats
  • 1 cup blueberries fresh or frozen


  • Instant Pot Instructions
  • Mash bananas in a large mixing bowl.
  • Add Truvia, egg, and vanilla extract and stir with a spatula until combined.
  • Add oil and stir.
  • Combine flour, baking powder, baking soda, cinnamon, salt, and oats. Gently stir into wet ingredients. Don't overmix!
  • Fold in blueberries.
  • Spray the 2 silicone molds with non-stick spray.  Divide about ¼ of a cup of batter into each slot 
  • Pour 1 cup of water into the Instant Pot. Place trivet in the inner pot.
  • Stack one of the filled molds on top of a trivet.  Line with parchment paper and stack the other mold on top 
  • Secure the lid and turn pressure release to the sealed position.  
  • Cook at high pressure for 10 minutes.
  • When cooking is complete, natural release for 10 minutes and then release any remaining pressure.
  • Let the muffins cool if needed
  • Turn them over onto a cooling rack or plate. Enjoy! 
  • Air Fryer Instructions
  • Follow all instructions for mixing the batter. Preheat your air fryer to 375. Cook for 12-15 minutes
  • Oven Instructions
  • Follow instructions for making batter.
  • Line your muffin pan with paper or silicone liners.
  • Divide about 1/4 cup of batter into each.
  • Cook in your preheated oven on 375 for 20-25 minutes. Use a toothpick to check for doneness.
  • Turn onto cooling rack or plate. Enjoy!
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Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently.