Autumn Muffins

Make a dish using all seasonal produce…

I had a ripe banana, a ripe pear, a handful of desiccated coconut and few fresh dates hanging around so I adapted the Post Punk Kitchen’s Banana Bread recipe to include all my leftovers! As the evenings draw in and there is a real autumnal feel in the air, these moist, sweet and spicy muffins are definitely seasonal comfort food! You could adapt the fruit to suit whatever you have in your kitchen (apple, fig, apricot…). You could also tweak the spices a bit adding ginger, nutmeg or even cardamom.


  • ½ cup soya milk
  • 1 tsp cider vinegar
  • ½ cup vegan margarine
  • ½ cup dark brown sugar
  • 1 tbsp maple syrup
  • 1 ripe bananas, mashed
  • 1 ripe pear, peeled and diced
  • 1 tsp vanilla extract
  • 1 cup wholemeal flour
  • 1 cup white flour
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp allspice
  • ½ tsp salt
  • 1 tbsp. desiccated coconut, toasted
  • 6 fresh dates, stoned and chopped
  • 12 pecans
  • 2 tsp sugar


  1. Preheat the oven to 180°C and place 12 muffin cases in your muffin tray.
  2. Whisk the vinegar into the soya milk to curdle and set aside.
  3. Cream the margarine with the sugar then add the syrup, banana, pear and vanilla and mix well together.
  4. Add the soya milk and whisk well.
  5. Sift the flour, baking soda, salt and spices into another bowl.
  6. Combine the dry flour mix with the wet ingredients and mix well.
  7. Fold in the coconut and dates.
  8. To make the shiny, sugary pecans, dissolve the sugar in a small pan with a little water and heat to make a syrup. Toss in the pecans and stir around to ensure they are fully coated in the sugar syrup.
  9. Spoon the muffin mix out into the 12 cases.
  10. Pop a pecan on each one and bake for 25-30 mins. You’ll know they are ready if you poke a cocktail stick into one of them and it comes out dry.

Then settle down and tuck into one or two with a big hot cup of tea and a good old movie like the Murder at the Gallop!

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