There’s nothing quite like a breakfast muffin. They’re relatively simple to make, easy to transport and taste delicious. What they’re often not, however, is healthy. The ones you buy in shops or cafes are usually packed with sugar or cheddar (again, delicious), so can leave you feeling hungry before lunchtime rolls around. This batch, however, is positively packed with goodness that’s guaranteed to keep you going for hours.

The Happy Pear duo says this recipe was very popular on its first gut-health course. And gut-wise, there’s plenty here to shout about. First up, it uses flax egg made from fibrous flaxseeds. Then you’ve got oats, which contain beta-glucan (a type of soluble fibre). That’s been shown to reduce blood glucose and insulin response, increase the growth of good bacteria in the gut and reduce bad cholesterol levels.

There are plenty of vitamin E-rich almonds in these muffins, as well as raspberries (antioxidant powerhouses). Make them for breakfast and pack another couple for a mid-morning office snack.

Upgrade your oats game with these raspberry bakewell breakfast muffins