Vegan Spiced Pistachio Muffins

  • Yield servings

Pistachios make for an unusual put addictive vegan muffin.



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



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