ALMOND BUTTER CINNAMON SMOOTHIE
A creamy, protein-rich breakfast smoothie ready in 5 minutes
KEY INFO:
Prep Time: 5 minutes
Cook Time: None
Total Time: 5-10 minutes
Servings: 1-2
Difficulty: Easy
Dietary: Vegetarian, Vegan-optional, Gluten-free
Cost: £3-5 / $4-6 per serving
EQUIPMENT NEEDED:
- High-powered blender
- Measuring spoons and cups
- Alternative: Standard blender (may need longer blending time)
INGREDIENTS:
Base:
- 2 tablespoons (30g) almond butter
- 2 cups (480ml) unsweetened almond milk
- 1 medium frozen banana (or 1 cup frozen cauliflower for keto)
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract (optional)
Optional Boosters:
- 1 tablespoon chia seeds
- 1 scoop collagen powder (non-vegan)
- 1 cup ice cubes
- 1-2 dates for extra sweetness
METHOD:
- Add almond milk to blender first (prevents nut butter sticking)
- Add remaining ingredients except ice
- Blend on high speed for 30 seconds until smooth
- Add ice if desired and blend for additional 15 seconds
- Check consistency – should coat back of spoon but still be drinkable
Add more milk if too thick, or ice if too thin
CRUCIAL TIPS:
- Use frozen banana for extra creaminess
- Don’t over-blend – stops oxidation and maintains nutrients
- Room temperature almond butter blends easier
STORAGE & VARIATIONS:
Storage: Best fresh, keeps 24 hours refrigerated
Scaling: Recipe doubles easily for larger servings
Common Mistakes:
- Adding too much liquid at start
- Using hard, cold almond butter
- Under-blending, leaving chunks
Variations:
- Keto: Replace banana with avocado
- Extra protein: Add collagen or protein powder
- Green boost: Add handful of spinach
This recipe delivers a perfectly balanced breakfast smoothie that’s both nutritious and satisfying. The almond butter provides healthy fats and protein, while cinnamon adds warmth and helps regulate blood sugar.
