INGREDIENTS

KETO & GLUTEN FREE?

Here at The Muffin Project, we're big believers of the ketogenic lifestyle and low carb diets. That's why the best low carb flours: Lupin, Almond and Coconut.

This makes our Muffins extremely low in carbohydrates (under 5%) and at the same time naturally gluten free. We also do not use any sugar substitutes that have been shown to raise blood sugar and increase insulin response like Maltitol.

97% SUGAR FREE - WHY ARE THEY STILL SWEET?

As we use real fruit and natural plant-derived sugar substitutes (*Certified Organic Stevia* and NON-GMO Erythritol), this makes our muffins 100% natural and as sweet as the bad guys.

HIGH IN PROTEIN - WITHOUT PROTEIN POWDER?

Our main ingredients, Lupin Flour and free range eggs are the reason that our muffins are naturally high in protein. We only use 100% Australian free range eggs.

LUPIN - THE FORGOTTEN SUPER FOOD!

Our secret is the unique composition of all our ingredients. We cant disclose exactly how we make them - but we can tell you what our secret ingredient is - Lupin Flour!

This small yellow nuggets in the picture above are the seeds from the Lupin plant, which belongs to legume family, the same family peas belong to. 

These seeds, commonly called lupin beans were already popular with the Romans, who cultivated the plants throughout the Roman Empire. In fact, seeds of various species of lupins have been used as food for over 3000 years around the Mediterranean and for as long as 6000 years in the Andean highland. While the ancient Romans probably just felt that this tiny seed is full of nutritional benefits, we now know they are!  Lupins are very high in protein, dietary fibre and antioxidants while very low in starch (carbs) and fat and like all legumes gluten free.