Almond Butter & Maple Smoothie

As you may have realised by now, I love throwing ingredients into my blender and seeing what kinds of smoothies and smoothie bowls I can make! This recipe was an experiment into the world of “American Diner” milkshakes, but by using plant-based ingredients only, it transformed into this treat – possibly my favourite smoothie ever, too! I normally have it as a dessert, because it’s so sweet and creamy – you can even reduce the amount of milk and have it as plant-based ice cream if you prefer.

For a while now, I’ve been enjoying my massive 1kg tub of pure almond butter* from MyProtein, but it was only this weekend that I tried it out in a smoothie. Usually I have it for lunch, spread thickly on wholemeal bread with slices of avocado and tomato, like a juicy open sandwich – avocado and almond butter work so well together. Let me know if you give that a go too, it’s become one of my staple lunches!

Almond Butter & Maple Smoothie

Serves: 1

1 ripe (frozen, sliced) banana
1 tbsp MyProtein almond butter
1 tbsp maple syrup
250ml unsweetened almond milk

  1. Take your banana (I prefer sliced, frozen overripe bananas, as they’re sweeter and make the smoothie cold) and put it into the blender in chunks
  2. Next add your almond butter, maple syrup and unsweetened almond milk (this can be substituted with soy milk if you prefer) and blend until smooth
  3. Pour into a glass and enjoy as a tasty treat!


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