Namaste Foods Gluten Free No Sugar Added Muffin Mix Description
Namaste Foods was borne out of passion, pure and simple - a passion for helping people and for making great food. Since the year 2000, Namaste Food products have been happily satisfying everyone - and not just people with food allergies.
These muffins are just as wonderful and versatile as our regular muffin mix but contain no sugar or sweetener.
Directions
You will need: 2 eggs • 1/4 cup oil • 1 cup water
Heat oven to 400® F. Lightly grease muffin pan (or use paper cups).
Combine 2 eggs, 1/4 cup oil and 1 cup water. Add mix and blend well.
Bake 12-15 minutes or until tops turn a light golden brown. Makes about 12 muffins.
Try for Fun:
Add any of the following (or make your own combination): dried cherries, dried or fresh cranberries, blueberries, chocolate chips, nuts, poppyseeds, lemon or orange zest. Also, you can substitute fruit juice for some or all of the water for extra flavour.
Free Of
Top allergens, wheat, gluten, egg, dairy, peanuts, tree nuts, soy, mustard, sulfites, sesame, caseine, fish, crustaceans, shellfish, GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/12 Package (33 g Dry Mix)
Servings per Container: 12
| Amount Per Serving | % Daily Value |
|
| Calories | 100 | |
|
| Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 300 g | 13% |
|
| Carbohydrate | 23 g | 8% |
|
| Fiber | 1 g | 4% |
|
| Sugars | 1 g | |
|
| Protein | 2 g | |
|
| Vitamin A | | 0% |
|
| Vitamin C | | 0% |
|
| Calcium | | 0% |
|
| Iron | | 6% |
|
Other Ingredients: Sweet brown rice flour, brown rice flour, tapioca flour, arrowroot powder, rice syrup solids (rice syrup solids, rice protein, tocopherols), cream of tartar, baking soda, xanthan gum, salt and ground vanilla bean.
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Gluten-Free Dark Chocolate Coffee Muffins
Coffee complements everything. You can pair it with bagels and bacon or cookies and croissants. It even goes well with butternut squash. Yes, that oblong pumpkin with a sweet orange flesh can jive with Joe. Don’t believe it? This dark chocolate coffee muffin recipe shows you how. After a little mixing and a lot of love, your mug will meet its perfect match.
Gluten-Free Dark Chocolate Coffee Muffins
- 2 eggs
- 1/2 cup full-fat milk
- 1/2 cup cooked butternut squash
- 2 cups almond flour
- 1/4 cup tapioca flour
- 3/4 cup coconut sugar
- 1/2 cup cacao powder
- 1/4 cup instant coffee
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup chocolate chips (optional)
- Preheat oven to 350 degrees F. Place 14 silicone cupcake liners in cupcake pans and set aside. Note: you can also use paper cupcake liners or coat the pan with a non-stick oil spray.
- In a mixing bowl, whisk together eggs, milk and butternut squash until smooth.
- In a large bowl, combine remaining ingredients through salt.
- Add wet ingredients to dry mixture. Stir until well-combined.
- Fold in chocolate chips, if using.
- Spoon batter into muffin wells, filling about 2/3 full. Top with more chocolate chips (because why not?).
- Bake 15 – 18 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool about 10 minutes before serving.
- Whole cow’s milk was used to make this recipe. However, full-fat milk alternatives would work as well. Consider almond, cashew, coconut or oat milks.
- You can substitute cooked butternut squash with cooked sweet potatoes, 1/2 cup melted grass-fed butter or 1/2 cup melted coconut oil.
- Use canned butternut squash for quicker muffin prep.
- You can substitute tapioca flour with coconut flour or oat flour. If you don’t need a gluten-free recipe, you can use 1/3 cup whole wheat flour.
- For a sweeter chocolate flavor, chop a dark chocolate bar into small pieces and mix it into the muffin batter
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