BANANA PB CHIP CHIP CHIP BLONDIES (EGG-FREE)

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.