These muffins are not only totally tasty, they're also completely refined-sugar free. Win win!

These muffins hum with the addition of chai spices and dried apple and are great for lunch boxes or morning or afternoon tea.

This one’s a winner. It tastes brill and keeps really well frozen too, though to be honest, when I make a loaf I usually devour it within a day or two! The antioxidant lycopene that is found in raspberries does a great job of helping to protect and repair the skin from sun damage (though you’ll still be wanting to slap on that organic sunscreen!). Recipe extracted from Food to Make You Glow by Lola Berry, published by Pan Macmillan Australia.

This tear-away bun is a guaranteed crowd pleaser, but be sure to grab your piece quickly! You'll need to start this recipe at least 4 hours ahead, but you can also make this the day before. Store in an airtight container, then gently rewarm before serving.

It’s no secret that I love sweet things, especially at brekkie time. This loaf is so good because it really feels like you’re eating cake for breakfast, though it’s actually grain free and just so happens to be paleo too! A slice or two of this will have you all powered up and ready to go, with the eggs giving you a whack of protein and the banana acting as a great source of complex carbohydrate and delivering a big hit of the B vitamins you need to get energy into the body. Recipe extracted from Food to Make You Glow by Lola Berry, published by Pan Macmillan Australia.

The crust on these is just like a crunchy peanut butter cookie, and it’s a great way to use up any leftover spreads (you could even use Nutella instead of jam, if that’s what you have open), says delicious. Food Director, Phoebe Wood.

Silvia Colloca's health-focused dairy-free cakes are deliciously enhanced with blueberries and chia seeds.

Lusciously decadent bars of soft fruit and crunchy nuts to give you the energy you need to power through the day. You'll need to start this recipe a day ahead, and you'll need a 20cm square cake pan. Grab-and-go muesli bars

Smoothies are a brilliant way to get loads of nutritional value into one meal while keeping you feeling full and satisfied. I love this one because it’s full of the good stuff, with the blueberries giving you that hit of glucose you need to get yourself powered up and full of energy for the day ahead. They are also a great source of the antioxidants anthocyanins, which give them their blueish purple colour – these guys help to prevent cellular damage and are also anti-ageing! Recipe extracted from Food to Make You Glow by Lola Berry, published by Pan Macmillan Australia.

These healthier muffins make a great breakfast and are sweetened with rice malt syrup instead of refined sugars.

A tropical take on the classic banana bread, this vegan version uses desiccated coconut and almond meal to create a lusciously sweet and nutty flavour. It’s also gluten free and egg free, making it perfect for anyone with a food allergy or intolerance. This recipe is an extract from Teresa Cutter's new cookbook, Healthy Baking - Cakes, Cookies + Raw ($69.95), available now.

Oats, nuts, excess spices – the overflowing pantry list goes on. Apart from muffins, I like to use up these items by making granola enriched with maple syrup, says delicious. Food Director, Phoebe Wood.

These muffins use brown rice and oat bran to pack a healthy punch to your mid-morning snack.

For those of you who are looking for a guilt-free, gluten-free snack in between meals or pre-exercise, go no further than these choc raspberry muffins. This is an edited extract from Surfing the Menu – Next Generation by Dan Churchill and Hayden Quinn (Published by Simon & Schuster, $49.99), and is available in bookshops nationally.

“Perfect for a lazy Friday – breakfast, lunch and dinner in one,” says Shannon Bennett.