Description
A thick, creamy, and nutrient-dense vegan smoothie made with frozen blueberries, avocado, and almond butter. It provides sustained energy for breakfast without the sugar crash.
Ingredients
Scale
- 1 large ripe banana, frozen
- 1 cup unsweetened almond milk
- 1 cup frozen blueberries
- 1/2 medium ripe avocado
- 2 tablespoons almond butter
- 1 tablespoon chia seeds
- 1 scoop vegan protein powder (optional)
- 1 teaspoon maple syrup (optional)
- 1/2 teaspoon vanilla extract
- Ice cubes (optional, if fruit isn’t frozen enough)
Instructions
- Peel bananas, break into chunks, and freeze for at least 4 hours or overnight. Freeze blueberries if not already frozen.
- Pour almond milk into the blender first to help blades spin freely. Add protein powder and chia seeds if using.
- Add avocado, almond butter, vanilla extract, and maple syrup (if using) to the blender.
- Add the frozen banana chunks and frozen blueberries on top.
- Blend on low speed, gradually increasing to high. Blend for 45-60 seconds until completely smooth.
- If the mixture is too thick, add a splash more almond milk. If too thin, add ice or more frozen fruit.
- Pour immediately into a travel mug and drink within 15 minutes for best texture, or store in the fridge for up to 2 hours.
Notes
Use ripe bananas for sweetness and easier blending. Avocado adds creaminess without altering the flavor significantly. Chia seeds will thicken the smoothie over time, so add a splash of milk if storing. For meal prep, freeze banana chunks and blueberries in portions on Sunday.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 large glass (appro
- Calories: 380
- Sugar: 25
- Sodium: 150
- Fat: 18
- Saturated Fat: 2
- Carbohydrates: 45
- Fiber: 10
- Protein: 12
Keywords: vegan smoothie, blueberry almond smoothie, healthy breakfast, creamy smoothie, gluten-free, dairy-free, high protein, meal prep