Muffin Break unveils new Lower Carb muffin range
The brand introduced its new Lower Carb muffin range, designed for the health-conscious community, and in particular, those living with diabetes.
Gemma Fitzsimons, Muffin Break ANZ Marketing Manager, said, “We recognize that balance is important to our customers and we’re committed to ensuring there is a variety of options for everyone. A lot of time has been taken to create a fresh, great tasting range that customers and Muffin Break can feel good about. We’re really proud to finally bring the Lower Carb muffin to our stores for health conscious Aussies to enjoy."
Natalie Brennan, Muffin Break National Services and Support Manager, said, “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."
"We believe in providing customers with a wide range of wholesome, freshly baked on-site products that allow customers to make the right choice for them.”
The Lower Carb muffin range is low GI, lower carb, lower in sugars and kilojoules, and is rich in fibre, protein, low in sodium and contains a low proportion of saturated fat. They feature a variety of ingredients such as chickpea flour, chia seeds, almond meal and natural Greek yoghurt.
The new range includes the Berry, Nut & Seeds muffin, filled with trail seed mix which includes linseed, almonds, raisins, sunflower and sesame seeds, and the Lower Carb Macadamia, Mango and Passionfruit muffin, containing mango and peaches and fused with passionfruit pulp.
