Posted on

Halloween Carrot Cake Ghost Muffins

Oat Pantry Ghost Cupcakes

These spooktacular gluten free and vegan friendly carrot cake ghost muffins are perfect for Halloween and terrifyingly tasty.

Prep Time: 20 minutes

Cooking Time: 25 minutes

Makes 12


Wet Ingredients

  • 150g coconut sugar
  • 120ml milk of choice
  • 240g smooth apple puree**
  • 50g dairy free butter, melted

Dry Ingredients

  • 200g Oat Pantry carrot cake porridge oats, milled to a fine powder
  • 100g ground almonds
  • 50g sultanas
  • Large pinch of salt
  • 2 tsp baking powder
  • 3 tsp cinnamon
  • ½ tsp nutmeg
  • 120g carrot, peeled, grated and excess moisture squeezed out


  • 300g vegan cream cheese
  • 2 tbsp agave
  • 1 tsp vanilla extract
  • 6 tbsp cornflour
  • Edible eyes


  1. Pre-heat an oven to 180oc and line a muffin tin with 12 muffin cases.
  2. Whisk together all the wet ingredients in a large bowl.
  3. In a separate bowl combine all the dry ingredients.
  4. Add the dry ingredients to the wet and fold in until combined and you have a smooth mixture.
  5. Spoon the muffin batter evenly into each of the 12 muffin cases.
  6. Bake in the oven for 25 – 30 minutes or until a skewer comes out clean when inserted into the middle.
  7. Allow to cool completely before decorating.
  8. To make the icing, whisk together all the ingredients until you get a stiff silky smooth cream cheese icing.
  9. To decorate, place the icing in a piping bag with a round nozzle. Starting on the outside, go around in circles piping in a continuous swirl motion until the entire muffin is covered.
  10. Finish with 2 edible eyes.


** To make the smooth apple puree. Peel and chop 2 – 3 apples, place in a saucepan with a splash of water and cook down until soft. Allow to cool a little and then puree.

Oat Pantry Ghost Cupcakes
Posted on

Blueberry Oat Muffins

These Blueberry Oat Muffins are super moist and delicious. They are vegan, gluten-free, and refined sugar-free and only slightly sweetened with maple syrup. You can enjoy these muffins as is with blueberries, or we love experimenting with other berries. How amazing would frozen cherries be with our Oat Pantry Cherry Bakewell Porridge Oats!

Serves: 10 – 12 muffins


  • 1 ½ cups oat flour – to make the oat flour simply blend some oats in a food processor, we recommend using our Maple & Pecan or Cherry Bakewell Porridge Oats.
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ⅛ teaspoon salt
  • ¼ cup almond milk
  • ¼ cup maple syrup
  • 1 tablespoon apple cider vinegar (this along with with baking soda acts as an 1 egg substitute)
  • 1 cup plain coconut yogurt
  • 1 teaspoon vanilla
  • ¾ cup fresh or frozen blueberries
  • ½ cup almonds, chopped or sliced
  • 1 ¼ cups oats -match this with the flavour of Oat Pantry porridge oats chosen for the oat flour.


  1. Preheat oven to 180 degrees Celsius.
  2. Add the oat flour, baking powder, baking soda, and salt into a large bowl. Mix until fully combined.
  3. Add almond milk, apple cider vinegar, maple syrup, coconut yogurt, and vanilla. Stir until fully combined and smooth.
  4. Add the berries, almonds, and Oat Pantry Porridge Oats. Gently stir until combined.
  5. Line a 12 cup muffin tin with baking cups or lightly grease with coconut oil. Scoop the mixture evenly into each cup, you should get between 10-12 muffins.
  6. Bake in preheated oven for 25 minutes, or until a toothpick inserted in the center comes out clean.