Name: Banana Pb Chip Chip Chip Blondies (Egg-Free)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 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)

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Recipe by Lalaloula

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Banana Pb Chip Chip Chip Blondies (Egg-Free) created by Wish I Could Cook

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:: 30mins
Yields:
Units:

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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

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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RECIPE MADE WITH LOVE BY

@Lalaloula

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@Lalaloula

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"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!"

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photo by Wish I Could Cook

10/14/2013

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review by Wish I Could Cook

10/10/2013

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.

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creation by Lalaloula

4/4/2012

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!