Blueberry Almond Butter Smoothie
|Prep Time||Total Time|
|5 mins||5 mins|
An insanely creamy, nutritious, 6-ingredient smoothie with wild blueberries, banana, almond butter, flaxseed, and chia seed. A delicious, plant-based breakfast or snack!
Author: Minimalist Baker
Recipe type: Breakfast, Beverage
Cuisine: Vegan, Gluten Free
- 1 1/2 cups (~1 1/2 bananas or 200 g) ripe chunks frozen banana
- 1/2 cup (74 g) frozen blueberries (wild, organic when possible)
- 1 Tbsp (16 g) almond butter (or peanut or sunflower seed butter)
- 3/4 cup (180 ml) unsweetened plain almond milk
- 1 Tbsp (7 g) flaxseed meal
- 1 Tbsp (12 g) chia seed
- optional: 1-2 Tbsp (5-10 g) protein powder (see my Vegan Vanilla Protein Powder Review for recommendations)
- Add frozen banana, blueberries, almond butter, flaxseed meal, chia seeds, and almond milk to a high-speed blender and blend on high until creamy and smooth. Protein powder is optional and I skipped it, but it would make a great addition for more staying powder (just know it will affect the flavor/sweetness). See my full Vegan Vanilla Protein Powder Reviewfor recommendations.
- If it has trouble blending, add a bit more almond milk. Then taste and adjust flavor as needed, adding more banana (or a bit of stevia) for sweetness, blueberries for fruitiness, almond butter for nuttiness/creaminess, or almond milk to thin.
- To serve: An optional step is to pour a bit of light coconut milk or almond milk into your serving glass(es) first and then top with the smoothie for a swirl effect! Coconut milk is thicker and makes a better swirl, but both work.
- Garnish with additional chia seeds and/or almond butter (optional) and enjoy! Store leftovers in the refrigerator up to 2 days, though best when fresh.
*Nutrition information is a rough estimate for 1 of 2 smoothies calculated without protein powder or additional toppings (i.e. coconut milk or chia seed).
|Serving size:||1 smoothie (of 2)||Calories:||183|