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!
Provided by Lalaloula
Categories Quick Breads
Time 30m
Yield 6 muffins
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 213.7, Fat 8.2, SaturatedFat 4.2, Sodium 104.9, Carbohydrate 33.2, Fiber 3.4, Sugar 14.4, Protein 5
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