I am a huge smoothie lover, and this banana muffin smoothie is one of my all-time favourites and probably most frequently made recipe. It tastes just like the muffins my mom use to make growing up, especially when you add some cacao nibs on top!
This can be a super simple and quick one to make, but on top of the basic recipe I like to add in some chia seeds and flax seeds for that extra boost of healthy omega-3 fats. I’ll grind up some of the seeds in my food processor on a Sunday and then store them in the fridge to use throughout the week. This way they break down more easily in the smoothie (less chance of something stuck in your teeth!) and keeping them cool helps prevent those healthy fats from going rancid. The chia seeds also give the smoothie a bit of a thicker texture.
Banana Muffin Smoothie
- 1 banana, frozen*
- 400mL almond milk
- 1.5 tbsp almond butter
- ¼ tsp cinnamon
- 1 tbsp chia seeds
- 1 tbsp flax seeds
- optional: 1 scoop protein powder (I use an organic, grass-fed whey)
- optional: 1 tbsp collagen hydrolysate
Add all ingredients into blender and blend until smooth, easy peasy!
Top with whatever you fancy, I used chopped walnuts and cacao nibs.
* Often I forget to have a banana frozen (we have a tiny freezer!) so I just use fresh. Taste-wise it’s the same, but the consistency of the smoothie will be thicker when it is frozen.
Makes one serving
