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Healthelicious Muffin Loaf

  • Image of the Muffin Loaf

    Muffin Loaf

    This is how I vacuum pack the Muffin Loaf to preserve the freshness of the nutrients for as long as possible.

  • About the Muffin Loaf

    I was visiting a cafe that sells my nutrition bars, talking to the manager. A mutual client approached us and asked if I had thought of making a healthy muffin. He pointed out the 6 inch high ones on the shelf and my first reaction was, “I could make one a lot healthier, but it would be prohibitively expensive!”

    The cafe manager suggested I make a trial batch and he would see how they went. I made a trial batch of 36 and they all sold in a week. They went faster than the $2 chain store ones despite being only half the size and twice the price!

    I wondered how to make them more economical and came up with a banana bread like muffin loaf. One client calls it “cakebread”.

    I have made Apple, Banana, Blueberry, Choclate Chip, Coconut & Raspberry varieties. The most popular by far was the Chocolate Chip Muffin Loaf. So here it is. I put 900 grams of mix into a cake tin. After baking it is 850 - 870 grams. If you cut a banana bread sized slice off it the cost compares with what you would pay at the coffee shop but a lot healthier and nourishing!

  • To Purchase the gluten-free Chocolate Chip Muffin Loaf

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  • Allergen Statement for the Muffin Loaf

    Contains nut flours.

    If you have allergies, food intolerances or dietary preferances, click here for an handy reference guide as to which of my products contain what ingredients. To download a pdf of it, click here.

    And like all my products, what I leave out is as important as what I put in:

    No artificial colours Tick No artificial flavours Tick No artificial fragrances Tick
    No cane sugar Tick No excitotoxins Tick No flavour enhancers Tick
    No detectable gluten Tick No added preservatives Tick No trans-fats Tick
  • Ingredient List for the Muffin Loaf

    (Click on any hyperlinked ingredient for a data sheet on that ingredient.)

    The ingredients for an individual batch may vary slightly due to seasonal unavailability, crop failure or supplier shortages.

    This data is for the chocolate chip muffin loaf.

    In descending order of quantity used the standard recipe includes:

    * an asterisk after the ingredient name denotes wild crafted or organic.

    This information is current as of 18 October 2018. Batches made before or after this date may be different.

  • Nutrition Information Panel for Muffin Loaf

    This data is for the chocolate chip muffin loaf.

    Portion size: 56 grams
    Nutrient per 56 gram portion per 100g Nutrient per 56 gram portion per 100g
    Energy 713 1273 Protein 3.16 5.65
    Unsaturated Fats 1.71 3.05 Sugars 9.55 17.06
    Saturated Fats 4.79 8.56 Carbohydrates 18.65 33.30
    Medium Chain Triglycerides 3.09 5.52 Fibre 1.81 3.23
    Total Fat 9.48 16.94 Sodium 223.76 399.56

    This information is current as of 18 October 2018, is approximate and average.
    Despite my best efforts at thoroughly mixing the ingredients, the actual values can vary from slice to slice.

  • Mineral & Vitamin Content for Muffin Loaf

    % of Recommended Daily Intake For
    Nutrient Men Women
    Energy 7.1 7.8
    Protein 5.5 6.6
    Total Fat 3.6 4.4
    Carbohydrates 9.6 11.7
    Fibre 6 7.2
    Calcium 1.8 1.4
    Copper 4.5 6.3
    Iron 12.8 12.8
    Manganese 2.7 2.9
    Magnesium 3.9 3.9
    Phosphorus 3.7 3.7
    Potassium 3.2 4.4
    Selenium 6.3 7.4
    Sodium 32 32
    Zinc 2.4 3.6
    Vitamin A 2.3 3.0
    Vitamin B1 (Thiamin) 1.2 1.3
    Vitamin B2 (Riboflavin) 4.5 7.0
    Vitamin B3 (Niacin) 1.2 .09
    Vitamin B5 (Pantothenic Acid) 4.4 4.4
    Vitamin B6 (Pyridoxine) 3.5 3.7
    Vitamin B7 (Biotin) 0.7 1.0
    Vitamin B8 (Inositol) 0 0
    Vitamin B9 (as Folate and/or Folic Acid) 2.2 2.2
    Vitamin B12 7.0 7.0
    Choline 6.1 7.9
    Betaine 0 0
    Vitamin C 2.1 2.1
    Vitamin D3 45.1 45.1
    Vitamin E 1.5 2.2
    Vitamin K .3 .4

    This information is approximate and average.

  • Testimonials for the Muffin Loaf

    (The previous version was made with almond meal and hazelnut meal.) At first we noticed the graininess of the texture, kind of between bread and cake. However, although the texture would suggest it was dry, it actually stayed very moist. We nicknamed it ’cake bread’.

    Kylie M

    Chocolate chip loaf is always welcome:-)

    Alan T

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