This quick, easy, healthy Banana Walnut Muffin Green Smoothie recipe has all the taste of a muffin, plus the added goodness of greens!
I’ve been craving banana walnut muffins lately so I’ve been working on a recipe to share with you all. I haven’t had much luck with an actual muffin recipe yet, but the muffin ingredients have inspired this entirely yummy smoothie that’s just as good, and with minimal effort.
I love the unexpected addition of walnuts, oats, and coconut oil here, plus the giant handfuls of kale or spinach. Starting the day with a serving of greens just sets the tone for the rest of the day, and there’s no easier way to go than throwing them into a blender and whirring away.
This smoothie recipe serves two, which is perfect if you plan on splitting it with someone. If it’s just for you, though, save the second serving in a tightly sealed container such as a mason jar for a snack later in the day or for breakfast the next day. The oats will thicken the leftovers a bit, so feel free to thin it out with extra milk if need be. Now let’s make a green smoothie!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Swap almond butter for the walnuts.
2 | Add 1-2 pitted madjool dates for a sweeter smoothie.
3 | Use any kind of milk you like in place of the almond milk.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Vegan, Vegetarian, Refined Sugar-Free, and Paleo Friendly
Banana Walnut Muffin Green Smoothie
- 2 medium bananas frozen
- ⅓ cup walnuts
- ⅓ cup whole rolled oats*
- 1 tablespoon coconut oil
- 1 teaspoon ground cinnamon
- 1 cup packed baby spinach or kale about 2 big handfuls
- 2 cups unsweetened plain almond milk or Super-Fast Cashew Milk
- 2 teaspoons vanilla extract
- ¼ cup ice optional
Place all the ingredients into a blender. Blend on high until smooth.
Swap almond butter for the walnuts.
Add 1-2 pitted Medjool dates for a sweeter smoothie.
Use any kind of milk you like in place of the almond milk.