Gluten-Free Breakfast Smoothie Popsicles

Makes 4 to 6

Popsicles for breakfast? These gluten-free breakfast treats will appeal to the kid inside everyone while still providing a healthy option to start the day.


  • 2 large bananas, peeled
  • ½ cup curly kale leaves
  • ½ cup milk, any kind you like
  • ½ cup plain yogurt (I use Greek nonfat yogurt)


Place all ingredients into a blender and blend until smooth, 30 to 60 seconds.

Pour smoothie mixture into popsicle molds. This recipe makes 4 to 6, depending on the size of your molds.

Freeze popsicles for at least 6 hours, until frozen.

Nutrition Analysis: 60 cal, 0.5 g fat, 5 mg chol, 15 mg sodium, 11 g carbs, 1 g fiber, 6 g sugar, 3 g protein.

Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at