Breakfast Smoothie Recipe

This healthy breakfast smoothie recipe makes a quick and filling breakfast that takes minutes to make. It's easy to customize and keeps you energized all morning! Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 1

Cook Time 1

Total Time 2

Servings serving

Calories 238kcal

Author Arman Liew

Ingredients

1 large banana frozen
1/2 cup milk
1 tablespoon almond butter or any nut/seed butter

Instructions

Break your banana up into smaller pieces for easy blending.
Add the banana, milk, and almond butter into the blender and blend until desired consistency. For a thicker, ice-cream-like smoothie, blend less. If the smoothie is too thick, add more milk. Top with cinnamon and enjoy.

Video

Notes

TO STORE: This smoothie can be stored in the fridge, covered, for up to one day. Be sure to stir it well before serving.

TO FREEZE: Store the leftover smoothie in ice cube trays in the freezer for up to 6 months. Re-blend smoothie cubes with a splash of milk until smooth.

Recipe variations

Apple smoothie. Swap the banana for 1 chopped and cored apple and use apple juice as the liquid.
Tropical smoothie. Add 1 cup of frozen pineapple or mangoes.
Berry smoothie. Add 1 cup of frozen blueberries, strawberries, or blackberries.
Green smoothie. Add 1 cup of fresh spinach or kale, plus maple syrup for sweetness.
Extras. Add 1 teaspoon of vanilla extract, 1 tablespoon of chia seeds, or 2 tablespoons of rolled oats.

Nutrition