Customer Reviews

Namaste Foods, Gluten Free Muffin Mix, 16-Ounce Bags (Pack of 6)

5 star:		(10)
4 star:		(1)
3 star:		(1)
2 star:		(0)
1 star:		(1)

 

 

I have every food allergy in the book - I can't even add the eggs necessary in the directions. This Namaste line of products are the only ones I have found to taste almost exactly like the real thing! I put a teaspoon of vanilla in the liquid mixture(along with using an egg substitute of flaxseed and water), and I added cinnamon to the dry mix and I baked them 10 minutes longer than the package said, and came up with THE BEST Gluten free, allergen free muffins I've ever tasted - they actually tasted like little cakes! I sprinkled sugar and splenda on top. I can't praise this product enough!!!

Our family was diagnosed as celiac 3 years ago - and immediately had to stop eating so many simple, familiar foods and begin carefully baking everything from scratch - a HUGE burden. When I found Namaste mixes, it was as if we got back a bit of convenience again: great tasting, easy to make muffins, brownies, cookie bars and cake mixes. We mix all sorts of different things into the muffins: berries, nuts, chocolate chips, spices or pumpkin, depending on our mood. In a very short time we have a great batch of fresh muffins that TASTE GREAT!!!
Hey Amazon, how about stocking the brownie and blondie mixes, too?

Best allergen-free muffin mix. In place of eggs, I use 1/2 cup bananas and a 1/2 tsp of baking powder since we are keeping my child off of eggs. Add 1/2 cup oil, 1 tsp. of vanilla, and 2 cups of water. For chocolate chip muffins, add 1/3 cup chocolate chips from Enjoy Life Foods. For blueberry muffins, add 1/2 cup of blueberries. Bake them at 375 for 28-30 minutes, or at 350 for 40 minutes. Halfway through the baking process, make sure you cover them by laying a piece of aluminum foil on top of the muffins to keep the tops from overbrowning.

I've recently started eating gluten-free, and this was my first try with a GF muffin mix. I added between 1-1.5 cups of fresh-frozen raspberries. I didn't bother to thaw them, just threw them into the batter, then sprinkled a little Sugar in the Raw on the tops. The muffins took longer to bake (probably because the frozen fruit made the batter cold), but they turned golden and came out moist. I like a heartier muffin, so might try adding some sunflower seeds next time. I'd buy this mix again.

I just made these muffins. I added some cinnamon, and ground nutmeg and cloves. I was hoping for spice muffins, and was nervous to add fruit the first time trying them. They took 18+ mins to cook in my oven, as I was waiting for the tops to turn golden like the package said. I was glad I waited, as it gave the tops a lovely crispiness. They rose and looked like regular gluten muffins. I was eager to try them, and grabbed one and tried peeling the paper muffin liner off. The muffin stuck to it horribly. I decided to be patient and let them cool, and the liner peeled off perfectly once they did. The texture was good for gluten free. The taste, however, was really bland. I was thankful I was generous with the spices, but they still were pretty flavorless. I'm thinking adding fruit, and exchanging the water for fruit juice like it says you can do, would greatly benefit the flavor. I will buy this again, but will definitely doctor them up for flavor. They really are a great 'blank canvas'!

These muffins are the very best gluten free product I have ever eaten. My non-gluten free friends also love them. The muffins are soft like gluten muffins.

I add fresh or frozen blueberries, sprinkle cinnamon sugar in the mix and on top of the muffins before popping them into the oven.

They are easy to make and take only a few minutes of my time. I put each muffin in a ziploc bag and put the bags into the freezer. I take one out at night for the next morning and it is perfect.

Enjoy.

I added fresh blueberries - put a pat of real butter on top and sprinkle some brown sugar before I bake them. These taste amazing to me! Great product!

This is my favorite gluten free muffin mix. You can use it straight or add blueberries or other ingredients. Very easy to make and tastes great. Better price than in any market I've seen.

I just tried these for the first time and added in blueberries. I found that the texture is tasty - somewhat like corn muffins - but the mix has very little sweetener in it, and didn't instruct to add any sweetening agent. For that reason, I gave it 3 stars - b/c the taste isn't that great to me - but with some sugar, agave nectar or splenda, I think I would like these much better, and I'm going to try them again this weekend. One other thing - I found that these do not form a rounded top like a "normal" muffin, for whatever that's worth. When they bake, they do not flatten out on top or puff up, so if you wanted a more rounded top, you'll have to smooth them out in some way. Still, I'm going to buy them again and try to modify to my taste.

We tried Namaste Muffin Mix after the brand had been recommended to us by a fellow shopper at the grocery store. We've tried many of their other products and feel they've all performed reliably with good flavor and texture. The muffins were of particular interest to me, as I have 4-year old twins who must now be on a gluten-free diet. I am an avid baker, so prior to the change in diet, we had been making our muffins from scratch. When we had to go gluten free, I was a little overwhelmed by the many ingredients and the combinations of those ingredients needed to achieve "wheat-like" results. After trying one bag of this mix, my children were raving about the muffins and so happy that they could enjoy one of their favorite snacks again.

Like other reviewers, I would suggest trying add-ins to really create the muffin flavor/texture you're after. I basically think of the Namaste mix as a great, convenient muffin base. We regularly add 1/4 to 1/3 cup of milled flax (to add some fiber, which most GF mixes seem to be lacking), 1 or 2 ripe, mashed bananas (this sweetens it up), 1-2 tsp. of vanilla, 2 tsp. cinnamon, and a handful of mini chocolate chips. We've also made cranberry muffins using dried organic cranberries and 3 Tbs. chia seeds, and ginger muffins, adding dried, crystallized ginger and just a little ground ginger (amount is a matter of preference). A few times, when we were out of banana, we tried adding pumpkin puree in it's place, but each time had muffins that were a little "soggy" (clearly a result of adding too much puree). I would urge folks to tinker with flavors and add-ins, but do it slowly, so that you know how much of any particular ingredient the mix will tolerate. I've found that the ingredients used in GF baking have a narrower tolerance for experimentation.

I would also add that these muffins (and it seems GF products in general) don't have the same shelf life as their wheat counterparts. I would recommend refrigerating or freezing unused portions, and then thawing/reheating (in toaster oven works fine) as you go. Another thing is that we now regularly use paper liners, which we never did before going gluten-free. I would strongly recommend using them, at least the first couple times you bake (or maybe it's just all the "tinkering" we do).

Perhaps the best endorsement for this product is the disappearance of an entire plate of muffins at a recent school picnic. I'd given another mom a bag of this mix, as she was aware of our GF diet and wanted to make something for the picnic that my kids could eat, but just didn't know how to go about it. I gave her a bag, and literally said, "You can't go wrong!" She brought them to our gathering and by the time I went to grab a muffin for myself, they were ALL GONE (eaten and enjoyed by all).

The last thing I want to mention is that Namaste mixes seem to have some of the lowest sodium levels of GF mixes currently offered on the market. Read your labels, because many of the GF mixes out there have ENORMOUS amounts of sodium (probably a result of the leavening used).

These are a favorite in our home!