Vegan Rice Pudding and Vegan Banana Muffins
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One of the initial difficulties in being vegan (at least for me) was dessert and snacks… I know they should be made of fruits, nuts, etc… but I like to have a “real” snack or dessert sometimes too… after all I am human!!! but I do not like to buy already made Oreo’s or the like… because I am trying to stay away from processed food and white sugars. When I feel like having something sweet, but sweet that will not interfere too badly with my blood sugar, but goes well with tea, for example… I can have these vegan banana muffins or this vegan rice pudding…. and you can, too, because the recipes are included below!

FYI… I am also on a quest to veganize some other recipes my mom used to make… I will keep you posted on these as I work them out!!!

Vegan Rice Pudding (from the Vegan Chef)

2 cups water
1 cup brown rice rinsed
1 1/4 cup non-dairy milk of choice (I used vanilla almond milk)
1/3 cup raisin
1/3 cup maple syrup or brown rice syrup (being in Quebec, I used maple syrup – wildly available here!)
1 t vanilla
1/2 t cinnamon
1/4 t ground ginger

1) In a medium saucepan, boil water.
2) Add the rice, cover and let simmer for 45 minutes (you may need to add water – the most important thing is that the rice be well cooked… unless 3) you want a crunchy pudding!)
4) Add remaining ingredients, stir and continue cooking until all the liquid is absorbed.
5) Transfer to bowl and refrigerate.

Vegan Banana Muffins – adapted from Skinny Bitch

1 1/2 cup almond milk
2 t apple cider vinegar
2 2/3 cup unbleached all purpose flour
1 1/2 t baking powder
1/2 t baking soda
3/4 t salt
2 t ground cinnamon
1/3 cup Earth balance at room temperature
3/4 c evaporated cane sugar
1/4 cup silk tofu
1 t vanilla
2 large bananas mashed

Preheat oven to 325 C

1)Add the vinegar to the milk and let sit until it curdled.
2) In a container, mix butter and sugar – you can use an electric mixer but I didn’t because I do not have one (minimalist… not keeping something for one use every now and then!
3) Once the mixture is done, add the milk, silk tofu and vanilla – mix until all ingredients are well mixed!
4) In a different container, mix the dry ingredients: flour, baking soda, baking powder, salt and cinnamon.
5) Add the wet mixture to the dry mixture and MIX with a wooden spoon! Add the mashed bananas and MIX some more! By now, if you do not have an electric mixer and use the same arm all the time, it should be sore!
6) Pour into baking trays and bake for about 20 minutes… check towards the end as the baking time may change from oven to oven!

So there you go… the rice pudding is great for home and the muffins are easy to carry… in your lunches or at your favorite coffee place that does not have vegan treats! And once again, kids approved! Enjoy!!!

love and peace,

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