The classic grab-and-go breakfast, muffins are easy to freeze and, since they're small, defrost in a flash. Bake and let cool completely; then place them in a large freezer bag, squeezing out as much air as you can. Take one out and let it thaw in an airtight container or smaller bag overnight, or even in the morning—within an hour it should be ready to eat. The fiber in bran will keep you full; this recipe from Art Smith includes 3 cups of bran cereal such as Fiber One. For even more heft, pack an individually portioned packet of nut butter, such as Justin's Chocolate Hazelnut Butter
(which has a short, all-natural ingredient list and a strikingly nutty flavor), and dab some on top.
Get the recipe: Summer Ice Box Muffins