Back to School Breakfast: Smoothies and Muffins

Are you failing at back to school breakfast? This school year, be at the top of the class with a stress-free breakfast plan! Gather your supplies, pack your freezer, and add these words to your breakfast vocabulary: smoothies and muffins!


Pre-packaged smoothie kits from your grocer’s freezer section are convenient but pricey. You can create your own at home!

  1. Put yogurt (your choice of flavor) into ice cube trays (fill about 1/3 full) and freeze until solid.
  2. Toss about two cups of frozen fruits (either store bought or fresh fruit you’ve frozen) into freezer bags along with a handful of your yogurt cubes.
  3. Label the bag with the ingredients and date.
  4. Pour contents of bag into your blender, add some milk (cow, soy, or nut) or juice and blend until smooth!

Create your own unique combinations!

Smoothie kitchen tips:

  • Slice almost overripe bananas into rounds, place on cookie sheet lined with parchment paper in a single layer, freeze until solid and then add to your “smoothie kits” or to their own labeled freezer bag.
  • After making smoothies, immediately rinse your blender carafe, then fill with water about 2/3 of the way, put it back on the motor base and run on a low speed (some models even have a “clean” setting) to clean the carafe for the next use!
  • Follow these tips from Angelica to create the perfect smoothie!
  • Try this Mango Smoothie from Selena (it features fresh avocado!)



By making muffins ahead of time and freezing them, everyone can enjoy a warm muffin (or two) in the mornings as you get ready for the day.

    1. Choose your muffin recipe (or recipes) and then double (or maybe even triple) it.
    2. Once your muffins are baked and cooled. Line them up on a cookie sheet and place in your freezer until frozen.
    3. Divide them into freezer bags being sure to write the type of muffin and the date on the bag. (They should keep well for 3-4 months.)
  1. When you’re ready to eat them, remove from oven and warm in the microwave using the defrost setting.
  2. Serve with some fruit and milk or juice and that’s a scholar’s breakfast!



Try these A+ muffin recipes from Blissfully Domestic writers:

Two Ingredient Pumpkin Spice Muffins by Rachel. Look how smart you are! Pumpkin has a lot of great vitamins and minerals in it!

April’s Back-to-School Whole Wheat Blueberry Banana Muffins get top honors!

These Lime Berry Ricotta Muffins by Jamie are perfect for little Einstein’s and Professor Parent.

Strawberry Banana Muffins by Heather receive top marks in Breakfast 101.

Bridget’s Banana Cinnamon Chip Muffins bring all the kids to the schoolyard (or at least to the breakfast table!)

If you’re looking to cut back on sugar or need a muffin that fits your diet try Blueberry Pecan Stevia Muffins by Katie or these 2-Point Banana Muffins.

Tell us, what is your school morning breakfast strategy? Are you an honor student or in need of some tutoring?

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What do you think?



  1. 1

    That smoothie sounds delish! I’ll have to make it for my kiddos soon