Vegan Spiced Pistachio Muffins

  • Yield: servings


2cups all-purpose flour
1tablespoon baking powder
2teaspoons mild curry powder
1teaspoon ground coriander
1/2teaspoon salt
1/2teaspoon ground ginger
1/2teaspoon ground cumin
1/4teaspoon cayenne pepper
1/8teaspoon ground cinnamon
1 1/4cups non-dairy milk (soy, almond, rice, hemp)
1/4cup olive oil
3/4cup salted roasted pistachios, coarsely chopped


  1. Preheat oven to 375 F.
  2. In a large bowl, whisk together flour, baking powder, curry powder, coriander, salt, ginger, cumin, cayenne, and cinnamon.
  3. In a medium bowl, whisk together milk and oil until well blended.
  4. Add the milk mixture to the flour mixture and stir until just blended.  Gently fold in pistachios.
  5. Divide batter equally among prepared muffin cups.
  6. Bake in preheated oven for 18-22 minutes or until tops are golden and a toothpick inserted in the center comes out clean.  Let cool in pan on a wire rack for 5 minutes, then transfer to the rack.  Serrve warm or let cool completely. 

Reprinted with permission from 150 Best Vegan Muffin Recipes by Camilla V. Saulsbury, Robert Rose Inc.