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5.0 from 3 votes

Spinach Peanut Butter Smoothie Recipe

Treat yourself to a refreshing Spinach Peanut Butter Smoothie, crafted with creamy peanut butter, vibrant fresh spinach and a frozen ripe banana. This naturally sweetened green smoothie is ready in 5 minutes and great as a healthy breakfast or post work-out fuel.

Prep Time
5 mins
Total Time
5 mins
Servings: 2 servings
Calories: 257 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 cups baby spinach leaves
  • 2 cups unsweetened almond milk or any other regular or plant based milk
  • 1 large banana frozen*
  • 3 tablespoons peanut butter creamy and unsalted natural peanut butter
  • 1 tablespoon Ground Flaxseeds optional - plus more as garnish

Instructions

    Cup of Yum
  1. Place all the ingredients into a blender. Blend in high speed until smooth.
  2. Pour into glasses and sprinkle with ground flaxseeds (and/or chia seeds.) Serve right away.

Notes

  • 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.
  • 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.
  • 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.

Nutrition Information

Calories 257kcal (13%) Carbohydrates 22g (7%) Protein 9g (18%) Fat 17g (26%) Saturated Fat 3g (15%) Polyunsaturated Fat 6g Monounsaturated Fat 8g Sodium 354mg (15%) Potassium 541mg (15%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 2851IU (57%) Vitamin C 14mg (16%) Calcium 353mg (35%) Iron 2mg (11%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 257

% Daily Value*

Calories 257kcal 13%
Carbohydrates 22g 7%
Protein 9g 18%
Fat 17g 26%
Saturated Fat 3g 15%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 8g 40%
Sodium 354mg 15%
Potassium 541mg 12%
Fiber 5g 20%
Sugar 10g 20%
Vitamin A 2851IU 57%
Vitamin C 14mg 16%
Calcium 353mg 35%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.