The beauty of this recipe is that, once made, the buns will freeze for up to a month in advance. They are perfect for lunchboxes as they contain no refined sugar and also no nuts (just in case your school has a nut-ban). By adding wholemeal flour and oats, the buns are low-GI which will prevent dreaded sugar spikes. If you’re a teacher with a class of over 30 pupils, sugar spikes and subsequent crashes, are your enemy.

If you decided to make muffins instead you’d get 12 from this recipe but I prefer to make buns. We always ate buns in our house when we were growing up, not massive muffins so I’ve gone back to the traditional size. The regular bun is just the right size for a lunchbox or after school treat anyway.

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