Almond Butter Smoothie
Rich, creamy, and packed with plant-based protein, this almond butter smoothie blends together in just five minutes using ingredients you probably already have on hand. The natural fats in almond butter slow digestion, helping you stay energized and satisfied for hours.
Equipment
- High-speed blender - Vitamix, Ninja, or similar high-performance blender
- Measuring cups and tablespoons
- Knife and cutting board - For slicing banana before freezing
- Tall glass or mason jar - For serving
- Reusable straw - (optional)
Ingredients
- 1 large frozen banana - about 1 cup or 150g sliced, peeled and frozen overnight
- 2 tablespoons natural almond butter - smooth, no added sugar or oil
- 1 cup unsweetened almond milk - 240ml; use 3/4 cup for thicker smoothie
- 1 teaspoon honey - or pure maple syrup, optional, adjust to taste
- ¼ teaspoon ground cinnamon
- ¼ teaspoon pure vanilla extract
- 1 pinch fine sea salt - optional, enhances the nutty flavor
- 3-4 ice cubes - optional, for a thicker or colder smoothie if banana isn't fully frozen
Optional Toppings
- sliced banana - for garnish
- drizzle of almond butter - for topping
- granola - for crunch
- shredded coconut - for garnish
- chia seeds - for garnish
Instructions
- Peel a ripe banana with brown spots and slice into 1-inch rounds. Arrange in a single layer on a parchment-lined baking sheet and freeze for at least 4 hours or overnight.
- Remove frozen banana slices from the freezer and let sit for 1-2 minutes if your blender isn't very powerful. Measure all remaining ingredients and stir the almond butter if it has separated.
- Add almond milk to the blender first, then almond butter, frozen banana, cinnamon, vanilla, honey (if using), and a pinch of salt. Add ice cubes only if using a less-frozen banana.
- Secure the lid, blend on low for 10-15 seconds to break up frozen chunks, then increase to high and blend for 30-45 seconds until completely smooth and creamy with no lumps remaining.
- Check consistency and add more almond milk if too thick or more frozen banana if too thin. Taste and adjust sweetness or spice as needed.
- Pour into a tall glass or mason jar and serve immediately. Top with cinnamon, banana slices, almond butter drizzle, or granola if desired.
Notes
- Banana ripeness matters: Use bananas with brown spots for maximum natural sweetness. The riper the banana, the sweeter your smoothie will be.
- Freezing technique: Freeze banana slices in a single layer on parchment paper so they don't stick together. Once frozen, transfer to a zip-lock bag for up to 3 months.
- Liquid first: Always add almond milk to the blender before solid ingredients to protect the blades and ensure smooth blending.
- Natural almond butter only: Avoid processed almond butters with added hydrogenated oils or sugar for the cleanest, nuttiest flavor.
- Make it thicker: For a smoothie bowl consistency, reduce almond milk to 1/2 cup (120ml).
- Green smoothie hack: Add a large handful of fresh spinach — it blends in completely with no effect on flavor while adding iron and vitamins.
- Meal prep: Create smoothie packs by measuring all solid ingredients into zip-lock bags and freezing. In the morning, dump contents into the blender, add almond milk, and blend.
- Storage: Store leftovers in an airtight jar in the fridge for up to 24 hours. Stir vigorously or re-blend before drinking as separation will occur.
- Nut-free alternative: Substitute sunflower seed butter for almond butter for a completely nut-free version suitable for school lunches.
- Protein boost: Add 1 scoop of vanilla or unflavored protein powder, or 2-3 tablespoons of hemp seeds for an extra protein punch.