The kids tend to swing between three option - baked beans on toast, omelette with toast, or rice cereal with fruit salad. My eldest also goes through phases of wanting 'Kanga's oatmeal' (porridge made with coconut milk, rice flakes, and cinnamon - very loosely based on a recipe in a Winnie the Pooh book she has where Kanga makes porridge for little Roo), and she is also a fan of making her own muesli out of nuts, seeds, and dried fruits toasted in the oven.
Hubby is pretty consistent with having an omelette for breakfast (eggs, coconut milk, mushrooms, onions, spinach), and I often lean towards a green smoothie and a couple of eggs, as my breakfast tends to be eaten in the kitchen while preparing everyone else's breakfasts and lunches!
This muffin recipe is based on a recipe I found in the book by Luke and Scott (the personal trainers who were on My Kitchen Rules a year or so ago) who have written a few books now on clean living, and clean eating. This recipe is loosely based on a loaf recipe from the clean eating cookbook they put out recently. I've modified the recipe, and made it into muffins as they lend themselves towards a simple way breakfast for when you haven't much time, or an easy snack to go.
The muffins are made with nuts, fruit, eggs, and seeds so they are packed full of proteins and goodness to get you through the day. They would be the perfect accompaniment to a green smoothie to make a filling, nutritious breakfast, and they're free of gluten, grains, dairy, soy, and refined sugar.