Blueberry Almond Butter Smoothie

1½ cups ripe chunks frozen banana ((~¾ bananas as original recipe is written))

½ cup frozen blueberries ((wild, organic when possible))

1 Tbsp almond butter ((or peanut or sunflower seed butter))

⅔ cup unsweetened plain almond milk

1 Tbsp flaxseed meal

1 Tbsp chia seed

2 Tbsp protein powder

Add frozen banana, blueberries, almond butter, flaxseed meal, chia seeds, and almond milk to a high-speed blender and blend on high until creamy and smooth. Protein powder is optional and I skipped it, but it would make a great addition for more staying powder (just know it will affect the flavor/sweetness). See my full Vegan Vanilla Protein Powder Review for recommendations.
If it has trouble blending, add a bit more almond milk. Then taste and adjust flavor as needed, adding more banana (or a bit of stevia) for sweetness, blueberries for fruitiness, almond butter for nuttiness/creaminess, or almond milk to thin.
To serve: An optional step is to pour a bit of light coconut milk or almond milk into your serving glass(es) first and then top with the smoothie for a swirl effect! Coconut milk is thicker and makes a better swirl, but both work.
Garnish with additional chia seeds and/or almond butter (optional) and enjoy! Store leftovers in the refrigerator up to 2 days, though best when fresh.

Course🥞Breakfast

Diets🌱Vegan🌾Gluten-free...

Category🥤Smoothie

Cuisine🇺🇸American

Occasions📆Everyday🥕Healthy Snack

Season🔁Year-round

DifficultyVery Easy ⏰ 5m