Banana Pb Chip Chip Chip Blondies (Egg-Free) |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
I loved the idea of combining peanut butter, coconut milk and some sort of chips into a decadent yet not too sinful dessert, so I played with the recipe and this is my version. I hope youll enjoy it! Ingredients:
3/4 cup whole wheat flour |
1/4 cup flour |
3/4 teaspoon baking powder |
1 pinch salt |
1/8 cup peanut butter chips |
1/8 cup cinnamon baking chips |
1/4 cup semi-sweet chocolate chips |
1 banana (ripe) |
1 tablespoon ground flax seeds |
4 tablespoons water |
1/8 cup water |
1/4 cup coconut milk |
1 1/2 tablespoons peanut butter (for swirling) |
Directions:
1. In a large bowl combine all of the dry ingredients including the three types of chips.
2. In a microwave safe bowl microwave the banana for about 2 minutes on high or until slightly melted and fragrant. Add the flax seeds and the 4 tbs of water. Microwave again for 45 seconds. Stir to combine making sure to mash up the banana (I used a fork for this). Add coconut milk and remaining 1/8 cup of water.
3. Add wet ingredients to the dry and stir until a thick batter has formed (you might need to add a tad more water, but it should be quite stiff).
4. Fill batter into a brownie tin or standard muffin tin that holds six muffins. Top either the dough in the brownie tin or each muffin with a bit of the peanut butter and swirl that into the batter.
5. Bake in the preheated oven at 175°C/350°F for about 20 minutes or until nicely browned and almost set. Baked in a brownie tin this will take longer, probably up to 30 minutes.
6. Allow to cool in the tin for 5 minutes, then remove to a wire rack to cool completely.
|
|