Banana Pb Chip Chip Chip Blondies (Egg-Free)
photo by Wish I Could Cook
- Ready In:
- 30mins
- Ingredients:
- 13
- Yields:
-
6 muffins
ingredients
- 177.44 ml whole wheat flour
- 59.14 ml flour
- 3.69 ml baking powder
- 0.25 ml salt
- 29.57 ml peanut butter chips
- 29.57 ml cinnamon baking chips
- 59.14 ml semi-sweet chocolate chips
- 1 banana (ripe)
- 14.79 ml ground flax seeds
- 59.16 ml water
- 29.57 ml water
- 59.14 ml coconut milk
- 22.18 ml peanut butter (for swirling)
directions
- In a large bowl combine all of the dry ingredients including the three types of chips.
- 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.
- 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).
- 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.
- 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.
- Allow to cool in the tin for 5 minutes, then remove to a wire rack to cool completely.
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Reviews
-
Wow! This is so good! And while I was making it I realized that I was going to run out of regular flour so I subbed in half chestnut flour. Oh, and I only had chocolate chips. But all that being said these turned out fantastic! I love that these have no added oil. I doubled the recipe and made them in an 8x8 pan. Will definitely be making again.
RECIPE SUBMITTED BY
Lalaloula
United States