Rowan Hill Bakery
4 Breakfast Muffins
Product Insights
4 Breakfast Muffins are plant‑based English‑style muffins from Rowan Hill Bakery, classified in the Cereals and potatoes → Bread group. They carry a Nutri‑Score of C and belong to the ultra‑processed NOVA 4 category; per 100 g they provide 9.5 g protein and 1.8 g fiber, with low saturated fat (0.45 g) and modest sugars (4.2 g), but also contain 1.3 g salt and the preservative calcium propionate (E282). Overall the muffins are lower in fat, saturated fat and salt than the average snack in their category, yet the low fiber content and presence of gluten limit their suitability for low‑carb or gluten‑free diets.
Nutrient Levels
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Nutritional Values
Values per 100 g/ml
Comparative Analysis
Compared with the average snack (per 100 g), the muffins contain less fat (1.97 g vs 5.52 g), less saturated fat (0.45 g vs 1.4 g), considerably less salt (1.29 g vs 3.95 g) and slightly lower sugar (4.24 g vs 4.79 g), while providing similar protein (9.55 g vs 9.9 g) but much less dietary fiber (1.82 g vs 5.38 g).
Ingredients
Wheat Flour, water, Wheat Gluten, Yeast, Durum Wheat Semolina, Sugar, Salt, Spirit Vinegar, Calcium propionate, Rapeseed Oil, Wheat flour
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Frequently Asked Questions
Everything you need to know about 4 Breakfast Muffins.
