BLUEBERRY ALMOND BUTTER SMOOTHIE

Prep time:
5 mins
Total time:
5 mins

• 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)

Instructions

1. 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 Review for recommendations.
2. 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.
3. 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.
4. 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.