Blended Chocolate Peanut Butter Protein Smoothie
5min
0min
1
619
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Chef's Note
Freezing bananas breaks down cellular walls to release starches and pectins, creating a velvety emulsion that mimics dairy fat.
Tags
Ingredients
1 medium banana
1 cup unsweetened almond milk
1/2 cup plain nonfat Greek yogurt
1.25 scoops chocolate whey protein powder
1.5 tbsp creamy peanut butter
1/4 cup rolled oats
1 tsp chia seeds
2 tsp unsweetened cocoa powder
1/2 cup fresh baby spinach
1/4 tsp ground cinnamon
Instructions
- 1
Peel 1 medium banana, slice it into 1/2-inch rounds, place them in a single layer on a plate, and freeze for at least 4 hours until completely solid.
- 2
Pour 1 cup unsweetened almond milk and 1/2 cup plain nonfat Greek yogurt into the blender jar first to provide a liquid base for smooth blending.
- 3
Add the solid frozen banana slices, 1/4 cup rolled oats, and 1/2 cup fresh baby spinach directly on top of the liquid ingredients.
- 4
Add 1.5 tbsp creamy peanut butter, 1.25 scoops chocolate whey protein powder, 1 tsp chia seeds, 2 tsp unsweetened cocoa powder, and 1/4 tsp ground cinnamon to the blender.
- 5
Secure the blender lid tightly and blend on low speed for 15 seconds to crush the frozen banana and oats, then increase to high speed for 45 to 60 seconds until completely smooth and creamy.
- 6
Pour the blended smoothie into a tall glass and serve immediately.
Nutrition Information (per serving)
619
54g
62g
17g
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