Vegan chocolate-banana muffins from Pastry Love: A Baker's Journal of Favorite Recipes (page 52) by Joanne Chang

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute apple cider vinegar for white vinegar.

  • jaxcap on September 18, 2023

    I subbed almond milk for soy milk (same amount in grams) successfully. These were really moist and rose better than any muffin I've ever made, vegan or not.

  • Ms20 on April 18, 2022

    These are incredible. You wouldn’t believe these are vegan. Mine rose beautifully. Have made these many times, a definite keeper and another Joanne Chang winner.

  • anya_sf on January 17, 2020

    I baked these in a regular muffin tin using jumbo liners and got 10 bigger-than-usual muffins. They rose more than expected. I'm not a chocolate-for-breakfast person, so to me these could easily be served as cupcakes for a child's birthday party, but I still enjoyed them. If I made them again for breakfast, I'd use white whole wheat flour, omit the chocolate chips (to make them less dessert-like), and possibly decrease the sugar a tad.

  • Zosia on January 09, 2020

    I used white whole wheat flour in these tender, cake-like muffins. They were quite chocolatey thanks to the chopped chocolate (I think the chocolate flavour would be quite mild without them) but the bananas managed to hold their own. I baked the batter in a regular tin and filled the cups to the top as directed. They rose a small amount (as expected) but they spread quite a bit over the top of the tin. I hadn't greased the top but they released easily. We enjoyed them.

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