Apple Smoothie
This apple smoothie recipe combines fresh apple, frozen banana, creamy Greek yogurt, and warm cinnamon for a thick, naturally sweet drink that tastes like apple pie in a glass. It comes together in under five minutes with simple, wholesome ingredients.
Equipment
- High-speed blender - A powerful blender like a Vitamix or Ninja ensures the apple blends completely smooth
- Sharp knife - For peeling and chopping the apple
- Cutting board
- Measuring cups and spoons
- Vegetable peeler - Optional but helpful for removing apple skin easily
- Apple corer - Optional, makes coring apples quick and clean
- Smoothie glasses or mason jars - For serving
- Reusable smoothie straws - Optional
Ingredients
- 1 large apple - about 8 oz / 225 g, peeled, cored, and chopped; Honeycrisp, Gala, or Fuji work best
- 1 medium ripe banana - about 4 oz / 115 g, frozen and broken into chunks
- 1/2 cup plain Greek yogurt - 120g; full-fat or low-fat both work
- 3/4 cup unsweetened almond milk - 180ml; or any milk of your choice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 1/2 cup ice cubes - 75g; optional if using a frozen banana
- 1 tablespoon pure maple syrup or honey - optional, adjust to taste
- Additional ground cinnamon - for garnish (optional)
- Thin apple slices - for garnish (optional)
- Honey - for drizzling (optional)
Instructions
- Wash, peel, and core the apple. Cut into roughly 1-inch (2.5 cm) chunks.
- If not pre-frozen, peel ripe banana, break into 3-4 chunks, and freeze for at least 2 hours.
- Add chopped apple chunks to the blender jar first, then frozen banana, Greek yogurt, almond milk, cinnamon, vanilla, and optional sweetener or ice.
- Start on low speed for 10 seconds, then increase to high and blend for 45-60 seconds until completely smooth. Scrape down sides and blend again if needed.
- Taste and adjust sweetness or cinnamon as desired, blending briefly after each addition.
- Pour into a chilled glass, garnish with cinnamon or an apple slice, and serve immediately.
Notes
- Banana: Freeze your banana ahead of time for the thickest, creamiest texture. A ripe banana with brown spots provides the best sweetness.
- Apple Choice: Honeycrisp, Gala, and Fuji apples offer the best balance of sweetness and flavor. Granny Smith creates a tarter smoothie. Avoid Red Delicious.
- Peeling: Peel the apple for a silky smooth texture. Apple skin can create a slightly grainy consistency in most blenders.
- Liquid: Start with 3/4 cup of almond milk. Add more gradually if needed for a thinner consistency.
- Sweetener: Taste before adding maple syrup or honey. Ripe bananas often provide enough natural sweetness on their own.
- Browning: Serve immediately to prevent oxidation. If storing, add a squeeze of lemon juice and store in an airtight container for up to 24 hours.
- Variation: Make it an Apple Pie Smoothie by adding 1/4 teaspoon nutmeg and 1/8 teaspoon allspice. For a green detox version, swap in a Granny Smith and add a handful of spinach.
- Storage: Store leftovers in the refrigerator for up to 24 hours. Shake well before drinking. You can also freeze leftovers in ice cube trays for up to 1 month.
- No Banana: Substitute with 1/2 avocado, 1/3 cup rolled oats, or 1/4 cup soaked cashews for creaminess, though the flavor will change slightly.
- Protein Boost: Add a scoop of vanilla protein powder for a post-workout recovery drink.