Dark winter mornings have the power to shift our whole weekday morning routine. Those extra minutes that the kids linger in bed underneath their cozy comforters make it necessary for us to have fast, easy breakfasts on the ready. Freezer stash muffins have become winter essentials.

These Green Powerhouse Muffins are what we are digging lately (recipe below). They’re nut free, gluten free, dairy free and refined sugar free. You can make them vegan by substituting flax or chia eggs for the eggs, and by using maple syrup instead of honey. 🌱 Beyond being an excellent breakfast choice, these are great for the lunchbox or as an after school snack.

Sure, I’d love to enjoy a leisurely breakfast with my family of five on a school day. It just doesn't seem to happen these days. If it’s a similar situation in your house, give these a go!

(p.s.: here’s what else I’ve got in the freezer stash these days: banana muffins, breakfast cookies)

Here’s what you’ll need:

1 banana
4 dates
10 oz. frozen chopped kale (or spinach)
1/4 cup coconut milk
1/4 cup sunflower seed butter (unsweetened)
2 cups rolled oats (gluten free)
2 eggs
1/4 cup avocado oil
1/4 cup honey or maple
3 teaspoons vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon

Method:

Preheat oven to 350. In a blender, first add the banana, dates and coconut milk. Blend until smooth. Next add the sunflower seed butter and half the oats. Blend again. Add the remaining ingredients and blend until all the ingredients are fully incorporated. Pour into a lined muffin tin and bake for approximately 25 minutes or until a cake tester comes out dry. Freeze extras for up to 3 months.

* This recipe was inspired by The Natural Nurturer, whose Green Oatmeal Smoothie muffins we have enjoyed immensely.