If you can start the day right you are more likely to make good choices for the rest of it. But lots of people struggle with breakfast as they don’t like traditional breakfast foods or feel they don’t have time to make anything while rushing out the door. That’s where these easy meal prep, sugar-free Carrot Cake Breakfast Muffins are brilliant because they are ready to go  – and who doesn’t want to eat cake all day!

I like to pop these beauties into the kids lunch box as well as mine as they travel so well. They contain three fruits and one vegetable to provide sweetness and moisture as well as a nutrient and fibre boost. The spelt flour is wholesome and boosts the nutritional value of the muffins while keeping them light. Spelt flour is packed with, fibre, protein and lots of minerals and vitamins including iron, magnesium, zinc and B vitamins. Together with the oats this will keep you feeling fuller for longer. Make these vegan with an egg substitute and nut milk.

I find these are released better in a silicone muffin case or baking parchment ones rather than plain paper cups – the low fat content means they have a tendency to stick to the paper a little.

On summer days there’s nothing like the sharp, zingy taste of lemons. And while some cakes can seem too heavy during the warmer season, a Lemon Drizzle Cake is always welcome with a glass of iced tea of even some fizz.

The key to this cake is the drizzle. It needs to really soak into the cake and give it that unique texture and extra flavour. This is where so many prepackaged versions of this cake fall down. They don’t have the fluffy texture coupled with the moisture and crunch on top.

This is such a quick cake to make and makes 12 good size pieces. It’s brilliant for picnics as it can be boxed up so easily or you could even repack it into the tray you cooked it in. I use a brownie tin which makes a nice deep cake but you can also use a traybake tin or a 30cm by 26cm roasting tin.