Before having 3 kids I used to LIVE for big breakfasts. In fact, some nights I would go to bed dreaming about what I was going to wake up to the next morning.
Maybe a plate full of pancakes with a side of bacon on a weekday with a piping hot coffee? Hell yes, then I’m your girl. Or maybe a big bowl of creamy thick oats topped with banana slices & drizzled with peanut butter? Forever a classic.
The whole big breakfast thing kinda flew out the window once I had babies. I remember Tony making me breakfasts right after Sidney was born (hello English muffins every morning) but when he wasn’t around, I resorted to my go-to quick, easy, and nutritious breakfast love: SMOOTHIES.
Four years ago, this gorgeous peanut butter blueberry banana smoothie became my go-to in the mornings. It’s SO easy to make because you only need 4 ingredients, and you can easily add in a variety of options to make it your own.
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Ingredients in this peanut butter blueberry banana smoothie
Can you believe this easy blueberry banana smoothie is made with just four simple ingredients? It’s smooth and ridiculously easy to throw together when you want a quick breakfast or healthy afternoon snack. All you’ll need is:
- Banana: feel free to use a fresh or frozen one. It will help naturally sweeten this delicious smoothie.
- Blueberries: I recommend using frozen blueberries so that you don’t have to add additional ice cubes. Using frozen blueberries will also help thicken the smoothie.
- Peanut butter: I love adding PB to my smoothies (both blended + a drizzle on top) but you can use any nut butter that you’d like. Powdered peanut butter is also a great option!
- Non-dairy milk: this will keep the smoothie dairy free and vegan while giving it the perfect consistency. Start with 1 cup and add more to thin out the smoothie, if necessary. I prefer almond or cashew milk.
- Toppings: make a yummy smoothie bowl or just top your glass with your fav granola (or try my best-ever homemade recipe!), extra bananas & blueberries.
Optional smoothie additions
Feel free to truly make this blueberry banana smoothie your own! Here are a few nutritional suggestions:
- Flaxseed meal: this is one of my favorite ingredients to add to smoothies for a little boost of fiber and minerals. It’s especially great for nursing mamas as flaxseed can help increase milk supply. Usually a tablespoon is plenty! Here’s a brand I love.
- Chia seeds: add in a tablespoon of chia seeds to your smoothie for a boost of healthy fats and fiber.
- Hemp seeds: feel free to throw in those hemp seeds lurking in your cupboard for a boost of healthy fats, omegas and minerals.
- Oats: add about 1/3 cup oats to your smoothie for an additional thickness & heartiness. Do not use steel cut oats as they will not blend well.
- Organic spinach: if you’re looking to get more greens in your smoothie, try adding a few cups of spinach. It may turn the smoothie a slightly brown color, but you won’t be able to taste the spinach at all.
- Greek yogurt: add a boost of protein with a scoop of Greek yogurt (or your favorite, dairy free yogurt). You may have to reduce the almond milk to 3/4 cup in this smoothie when adding yogurt.
- Protein powder or collagen peptides: another great way to add some protein. I recommend a plain or vanilla flavored protein powder in this recipe. Here is a great plant-based option, and here are the collagen peptides I use.
Tips for making this blueberry banana smoothie
Here are a few of my favorite tips for making this blueberry banana smoothie creamy and delicious:
- Use frozen fruit. Using frozen fruit is best as it helps keeps the smoothie cold and thick. Sometimes ice doesn’t blend as well, so it’s best to skip unless absolutely necessary. If you only have fresh fruit, try adding 1 cup frozen cauliflower as it blends much easier than ice.
- Add more liquid. Don’t be afraid to add more liquid if your smoothie is too thick or won’t fully blend. High powered blenders tend to blend frozen fruit much better, so if you have a regular or personal size blender, you may need to add more milk.
- Start your blender low. Start the blender on low speed, then gradually increase the speed to high to help blend all ingredients. End with the blender on low speed.
Looking to meal prep this peanut butter blueberry banana smoothie?
Yes, you can make this easy smoothie ahead of time to enjoy later! I have three amazing methods for prepping and storing smoothies right in your freezer. You’ll learn the ice cube tray method, the mason jar method and the freezer pack method. Get all of my tips and tricks here!
More healthy smoothie recipes
Get all of my smoothie recipes here!
I hope you love this healthy peanut butter blueberry banana smoothie! If you make this recipe I’d love it if you left a comment & a rating to let me know how you liked it. Really appreciate it, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Peanut Butter Blueberry Banana Smoothie
This creamy 4-ingredient peanut butter blueberry banana smoothie makes the perfect healthy breakfast or snack. Top this easy blueberry banana smoothie with your favorite granola, extra banana slices and blueberries, and a drizzle of peanut butter! Options to add extra protein or sneak in veggies, too.
Ingredients
- For the smoothie:
- 1 ripe medium banana (frozen if you prefer)
- 1 cup frozen blueberries
- 1 tablespoon peanut butter (or any nut butter you’d like)
- 1 cup unsweetened almond milk, plus more to thin if necessary
- For toppings:
- Your favorite granola
- Drizzle of peanut butter
- Extra banana slices + blueberries
Recipe Notes
I have three amazing methods for prepping and storing smoothies right in your freezer. You’ll learn the ice cube tray method, the mason jar method and the freezer pack method. Get all of my tips and tricks here!
Nutrition
Serving: 1smoothie (without toppings)Calories: 304calCarbohydrates: 50.3gProtein: 6.9gFat: 12.2gSaturated Fat: 1.2gFiber: 9.8gSugar: 29g
This post was originally published on February 18th, 2020, and republished on May 26th, 2024.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
