The combination of spinach and peanut butter may sound unusual, but the creamy nuttiness of the peanut butter perfectly complements the earthy flavor of the fresh spinach. Plus, adding a frozen banana and almond milk makes this spinach banana smoothie a naturally sweet and healthy drink that is worthy of your weekly smoothie rotation.
Substitutions and Optional Add-Ins:
Yogurt: I sometimes add in a few tablespoons of whole milk yogurt for probiotics. Both plain Greek yogurt and vanilla yogurt would work here.
Superfoods: If you stock your pantry with superfoods such as chia seeds, ground flax seeds (aka flaxseed meal), and hemp seeds, you can add them in. Additionally, you can add in a few tablespoons of your favorite protein powder and powdered collagen for an extra boost.
Other leafy greens: Use other leafy greens like kale (or blanched kale) and spring mix instead of raw spinach. Kale peanut butter smoothie is just as delicious but tastes rather earthy. You can also use swiss chard and collard greens, but I would recommend blanching them first to get rid of some of their bitterness.
Sweeteners: If you like your smoothie more on the sweeter side, adding a few tablespoons of maple syrup, a few pitted dates or some honey (non-vegan option) gives is a nice sweetness.
Spices: A pinch of cinnamon or nutmeg is an easy way to give in a nice kick of flavor.
Spinach Peanut Butter Smoothie
Ingredients
- 2 cups baby spinach leaves
- 2 cups unsweetened almond milk, or any other regular or plant-based milk
- 1 large banana, frozen* 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.