Blueberry-Banana Smoothie

updated Aug 24, 2020
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Blueberry-Banana Smoothie

Freezer-friendly blueberry-banana smoothie packs you can prep on the weekend and make all throughout the week.

Serves1

Makes2 1/3 cups

Prep10 minutes

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Credit: Photo: Ghazalle Badiozamani; Food Styling: Jesse Szewczyk

This fruity smoothie recipe combines fresh blueberries, banana, creamy Greek yogurt, and almond butter to create a fresh and filling smoothie that’s perfect for weekday breakfasts. It has a bright purple color that is as beautiful as it is delicious, with a flavor profile that takes cues from PB&J. You can prep all of the ingredients ahead of time, throw them into zip-top baggies, and stash them in the freezer. This way all you have to do is throw the ingredients into the blender, add almond milk, and blend it up.

Credit: Photo: Ghazalle Badiozamani; Food Styling: Jesse Szewczyk

How to Make This Smoothie Vegan

To make this smoothie vegan, all you have to do is swap out the Greek yogurt for a vegan yogurt made with coconut milk, almond milk, or any other non-dairy substitute. Or you can simply omit the yogurt all together. To compensate, just increase the amount of almond milk from 1/2 cup to 3/4 cup and add more if needed. The smoothie won’t have the same tangy flavor, but it will be just as delicious.

Read more: How To Make Dairy-Free Coconut Yogurt

Blueberry-Banana Smoothie

Freezer-friendly blueberry-banana smoothie packs you can prep on the weekend and make all throughout the week.

Prep time 10 minutes

Makes 2 1/3 cups

Serves 1

Nutritional Info

Ingredients

  • 1

    medium banana

  • 2 cups

    (1 pint) fresh or frozen blueberries

  • 1/2 cup

    plain Greek yogurt

  • 2 tablespoons

    almond butter

  • 1/2 cup

    unsweetened almond milk, plus more as needed

  • Garnish options: blueberries and almond butter

Instructions

  1. Peel and slice 1 medium banana and add it to a quart sized zip-top bag. Add 2 cups blueberries (1 pint), 1/2 cup plain Greek yogurt, and 2 tablespoons almond butter. Seal the bag and freeze until solid, at least 2 hours and up to 3 months.

  2. When ready to eat, transfer the frozen ingredients into a blender and add 1/2 cup unsweetened almond milk. (If the frozen fruit has stuck together, lightly hit it against the counter while still in the bag to break it up before adding it to the blender.)

  3. Blend on high speed until very smooth, 30 to 60 seconds, adding more almond milk if needed to thin it out. Pour into a tall glass and garnish with blueberries and almond butter, if desired. Serve immediately.

Recipe Notes

Make ahead: Smoothie packs can be stored in the freezer for up to 3 months.