Halloween is creeping up – well, if the supermarkets are anything to go by, it’s been on the horizon since summer time… It seems that we get more and more extreme with gruesome, spooky celebrations and love going all out when it comes to decorating our house, getting dressed up and serving creepy food to mark the occasion.
These carob muffins are topped with ghostly chocolate-covered marshmallows to finish off these delicious (trick or) treats!
For the muffins –
- 2 bananas
- 150ml milk of choice
- 2 eggs
- 1 teaspoon vanilla extract
- 150g flour of choice (I used Buy Wholefoods Online Oat Flour)
- 30g cocoa, cacao or carob powder (I used Buy WholeFoods Online Carob Powder)
- 100g coconut sugar (I used Buy Wholefoods Online Coconut Sugar)
- 1 teaspoon baking powder
For the decoration –
- 6 large marshmallows (use veggie ones)
- 3 teaspoons peanut butter (I used Pic’s Peanut Butter)
- 50g white chocolate (can be dairy-free)
- 200ml coconut milk from a can
- 2 tablespoons icing sugar, sifted
- Black writing icing
- Preheat the oven to 180C and lightly grease a 6-hole muffin tin (or place muffin cases into the tin).
- Place the bananas, milk, eggs and vanilla into a blender (I used my Ninja Kitchen) and whizz up until smooth – or if you don’t have a blender, mash well and whisk together in a large bowl.
- Add in the flour, cacao or cocoa powder, sugar and baking powder and mix well to form a batter.
- Spoon between the muffin tins to reach the top and bake for 15-20 minutes until risen and firmed up. Leave to cool in the tin then remove.
- Add ½ teaspoon nut butter at the bottom of each marshmallow then stick on each muffin in the middle.
- Very gently the white chocolate and coconut milk then remove from the heat and whisk in the icing sugar until smooth. Spoon 2-3 tablespoons per muffin over the marshmallow to cover and drip down the muffins. Leave for 30 minutes.
- Use the black writing icing to draw eyes and mouths on each ghost marshmallow – then you’re ready to enjoy!