Brown Rice Pudding Muffins
Recently we have learned that oats are a huge trigger for my oldest’s tummy pains. So trying to come up with a quick recipe on the fly has been difficult. She loves taking muffins to school each day in her lunch, so I needed to figure something out.
I had leftover brown rice on the stove from my husband’s lunch meal prep, so I took the leftovers and created a rice pudding muffin. I could no believe that the first try came out perfect! It really is like biting into a delicious rice pudding.
The muffins are definitely more firm, so they hold together very well. I prefer to bake all my muffins in foil liners because they come right off the muffin without them sticking. These are just perfection and super moist.

Brown Rice Pudding Muffins
Ingredients
- 3 cups brown rice cooked
- 2 eggs
- 1/4 cup coconut sugar
- 1/4 cup almond milk or any kind of milk
- 1 tsp. cinnamon
- 1 tsp. baking powder
- 1/4 cup raisins (optional)
Instructions
- Preheat oven to 350 degrees. Line a muffin tray with foil cupcake liners. These work the best!
- Mix all ingredients together and pour 1/4 cup of batter into each muffin cup.
- Bake for 20 minutes.
Notes
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Jenna says
I’m making these today for my girls! I’m hopeful they’ll enjoy them.