One that they can make ahead of time, freeze and then grab whenever they need them either for school; an after sporting snack or as an afternoon tea treat while out and about.

And every time I'm asked, I provide this recipe. It is my go-to, fail-safe recipe. It is a real corker because it ticks all the boxes for most mums out there.

It contains healthy, wholefood ingredients; it is free from nuts so can be taken to school; it is simple and easy to make for those that aren't particularly skilled in the kitchen; and the same recipe can be used a hundred and one ways depending on what you choose to add-in to flavour the muffins.

I have tried many recipes for muffins over the years, using all sorts of alternatives to wheat flour, sugar and butter.

Some have been complete disasters others have been very time-consuming and some have been, well, just OK.

But this recipe, without fail, works every time no matter what add-ins I choose to combine and not once have I had a rejection from my boys or any of their friends (or their mums).

So popular are these muffins we used to sell out of them within hours within the Co-op whenever I provide a fresh delivery. So it would seem as though they are a real winner for both young and old.

Give them a go, and put your own spin on them by including your favourite add-ins. Some examples of yummy add-in combos that work. really well are blueberries and coconut, banana and chia seeds topped with cacao nibs, apple and mulberry, cranberry and pistachio, pear and walnut ... I could go on for days.

So here you have it: the easiest, fail-safe, wholefood muffins. Enjoy!

Stephanie Meades is a wellness coach. For more, visit Flame Tree Co-op, Thirroul or realfoodbites.wordpress.com.