I just love the vibrancy of blueberries in my smoothie. There’s something about a purple coloured breakfast that just makes me happy in the mornings!

The almond butter in this smoothie bowl gives the whole thing a flavour reminiscent of a blueberry muffin. It’s a hard one to call, but they were definitely one of my top muffin flavours growing up (with the crumble on top, right??). But bet you couldn’t sneak some extra greens into the muffins like you can this smoothie!

If you’re not feeling the thickness of the smoothie bowl, you can always change the coconut cream for some normal coconut milk from the carton. Just increase the amount until you have the smoothie at the texture you want it to be and/or use fresh fruit instead of frozen.

Blueberry Muffin Smoothie Bowl

Ingredients:

  • 100g (3oz) spinach

  • 250mL (1 cup) almond milk

  • 125mL (½ cup / 2 scoops) protein powder

  • 30mL (2 tbsp) coconut cream

  • 15mL (1 tbsp) almond butter

  • 5mL (1 tsp) vanilla extract

  • 250g (½ lb) frozen blueberries

  • 1 frozen banana, chopped

Combine the spinach, almond milk, and coconut cream in a blender and blend until well combined.

Add in the remaining ingredients and continue blending until smooth. You may need to pause to scrape down the sides as the mixture will be quite thick.

Pour into two bowls and top with your chosen garnishes.

Serves 2

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