Banana Pb Chip Chip Chip Blondies (Egg-Free)

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.

adapted from food.com