Banana Pb Chip Chip Chip Blondies (Egg-Free)

The original of this recipe comes from this blog: http://bakingpowders.blogspot.de/2010/11/banana-peanut-butter-coconut.html. 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!

• Ready In: 30 mins
• Yields: 6 muffins

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.