Spinach Peanut Butter Smoothie Recipe

Peanut butter and spinach smoothie in a glass garnished with banana slices.

Spinach Peanut Butter Smoothie Recipe

Treat yourself to a refreshing Spinach Peanut Butter Smoothie, crafted with creamy peanut butter, vibrant fresh spinach and a frozen ripe banana. This naturally sweetened green smoothie is ready in 5 minutes and great as a healthy breakfast or post work-out fuel.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5

Total Time 5

Servings servings

Calories 257kcal

Author Aysegul Sanford

Ingredients

2 cups baby spinach leaves
2 cups unsweetened almond milk or any other regular or plant based milk
1 large banana frozen*
3 tablespoons peanut butter creamy and unsalted natural peanut butter
1 tablespoon ground flaxseeds optional - plus more as garnish

Instructions

Place all the ingredients into a blender. Blend in high speed until smooth.
Pour into glasses and sprinkle with ground flaxseeds (and/or chia seeds.) Serve right away.

Notes

Banana: If you do not have a frozen banana, you can use a ripe one and add 1 cup of ice cubes into the blender.
Optional sweeteners: If you want your peanut butter smoothie to be sweeter, you can add in a few tablespoons of maple syrup, honey or a few pitted dates and blend until smooth.
Consistency: For a thicker smoothie, use an additional half a banana and for a thinner one, use more almond milk.
To Make Ahead: Portion all the ingredients (except peanut butter) and place them into a plastic bag. Store in the fridge (or freezer). When ready to serve, dump everything in your blender along with peanut butter and blend until smooth.
Storing leftovers: I think this peanut butter spinach banana smoothie recipe is best on the day that it is made. However, you can place the leftovers into a mason jar, put the lid on and store it in the fridge for up to 1 day. Just be sure to give it a good shake before serving.

Nutrition