Muffin Break has spent five years developing a new muffin range that's specifically designed to meet the needs of diabetics.
According to the bakery chain, the new lower carb range was created with the growing number of Australians living with diabetes in mind, as well as health conscious consumers.
Muffin Break describes the creation as “a personal passion project” of its long standing Muffin Break employees and husband and wife, John Macphail and Natalie Brennan.
Macphail. Muffin Break's brand manager, has lived with Type 1 Diabetes for almost 30 years after being diagnosed at the age of 18.
Natalie Brennan, Muffin Break national services and support manager, says: “One of our twin boys, Ewan, also has Type 1 Diabetes.
“Being a typical fussy four-year-old, we struggle to find snacks that contain a regular amount of carbohydrate and are flavoursome, whilst supporting a balanced diet. That is why the development of the Lower Carb Muffin range is so important to us and our wider Muffin Break family.”
Product development involved countless taste tests and rigorous nutritional analysis, according to Muffin Break.
The lower carb muffins are low GI, high in fibre, low in sodium and contain a low proportion of saturated fat – all factors important for the long-term health and wellbeing of those with all types of diabetes, according to Muffin Break.
They also include a variety of healthy ingredients such as chickpea flour, chia seeds, almond meal and natural Greek yoghurt.
The lower carb muffins contain 70 per cent less carbohydrate, 75 per cent less sugar and 47-49 per cent fewer kilojoules compared to traditional Muffin Break muffins.
The range comes in two flavours - Berry, Nut & Seeds and Macadamia, and Mango and Passionfruit.
