Blueberry banana smoothie with spinach (vegan)

I love snacking on blueberries by the handful in summer months. They're also a delicious & healthy addition to fruit smoothies all year 'round.

Frozen blueberries work in tandem with frozen bananas for a smoothie that is wonderfully creamy.

Along with spinach, chia seeds, and non-dairy milk, it's a simple drink that comes together in minutes.

Have it as a sippable breakfast on the go. Or enjoy it as a post-workout snack.

In this post:

Here are the ingredients you will need to make this recipe.

Frozen banana: Frozen banana gives the smoothie a thick, creamy texture that you just don't get otherwise. It also provides sweetness. Finally, it's a great way to make sure overripe bananas don't go to waste.

Chia seeds: Chia seeds are chock-full of omega 3's. And they add a thick, whippy viscosity to smoothies.

Baby spinach: A couple handfuls of baby spinach add vitamins A, C, K, folate, fiber, iron, and potassium.

I like to keep a bag of pre-washed baby spinach around for ease. But any spinach you like will work here.

Frozen blueberries: Frozen blueberries are the star of the show here. By using frozen blueberries, the smoothie is extra cold and icy.

If you'd prefer to replace with fresh, that's fine too. But you may want to add a few ice cubes to the smoothie for icier texture and cooler temperature.

Non-dairy milk: Any type of non-dairy milk you enjoy will work here. Cashew milk, almond milk, walnut milk, oat milk, or soy milk are all good options.

I recommend the unsweetened variety, because the fruits are sweet enough without adding more.

If you don't have non-dairy milk around, water will work.

This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

Start by peeling a ripe banana. Break the banana into chunks.

Freeze in a freezer bag or other freezer proof container.

When you're ready to make your blueberry smoothie, put the following in a high-speed blender.

• Non-dairy milk
• Chia seeds
• Frozen banana chunks
• Baby spinach
• Frozen blueberries

Blend until smooth.

The size of bananas and handfuls of spinach can vary. So if your smoothie is too thick, add another splash of non-dairy milk and blend.

Make this banana blueberry smoothie your own by varying the ingredients.

• Replace the blueberries with strawberries, peaches, mangoes, or cherries
• Omit the spinach for the prettiest, brightest blue color
• Replace spinach with a handful of kale or collard greens
• Add a few ice cubes for icy, whippy texture
• Add ¼ teaspoon vanilla extract or use vanilla non-dairy milk
• Replace chia seeds with flaxseeds
• For a smoothie bowl, use less liquid
• For a thinner smoothie, add more liquid
• Add a spoonful of your favorite nut butter or protein powder for protein (Almond butter is especially nice!)

Use frozen banana for the best creamy texture that is almost shake like.

Simply break peeled banana into chunks. Then freeze in a freezer bag or freezer-safe container.

You can use whole or ground chia seeds.

If you have a high-speed blender like a Vitamix, you can put whole chia seeds right into the blender. They'll blend without issue.

However, if you're using a standard blender, you'll either want to buy ground seeds or grind them in a coffee grinder first.

For the best blending, start with the liquid at the bottom.

Since that's where the blade is located, it makes it easier for the blender to start working fast.

This blueberry smoothie is best when enjoyed right away.

However, if necessary it can be stored in a covered container in the refrigerator for a day or two. If there is separation, just give it a stir before drinking.

Variety is the spice of life! Keep the smoothie love going with these delicious recipes.

• Very cherry smoothie
• Mango banana smoothie
• Peanut butter banana smoothie
• Sweet potato smoothie
• Pumpkin smoothie
• Chocolate peanut butter smoothie
• Cashew kale smoothie with banana

📖 Recipe

Blueberry banana smoothie with spinach

Author: Cadry Nelson

5 from 3 votes

This mildly sweet smoothie goes down easily.

The spinach flavor is totally masked by the fruits. You’d never know it was inside. And the frozen fruit and chia seeds add extra full-bodied viscosity.

Great for breakfast or a snack!

Print Pin Rate

Prep Time: 2 minutes minutes

Cook Time: 2 minutes minutes

Total Time: 4 minutes minutes

Servings: 1 person

Course: Beverage

Cuisine: American, Vegan

Keyword: dairy free, gluten free

Ingredients

• ▢ ¾ cup non-dairy milk (plus more if needed)
• ▢ 1 Tablespoon chia seeds
• ▢ 1 banana frozen in chunks
• ▢ 2 handfuls baby spinach
• ▢ ⅔ cup blueberries frozen

Instructions

• ▢
  If using a non high speed blender, grind the chia seeds in a coffee or spice grinder before using. If using a high speed blender, you can skip this step.
• ▢
  Add the non-dairy milk, chia seeds, chunks of frozen banana, baby spinach, and frozen blueberries to blender. Blend until smooth.

  If the smoothie is too thick, add another splash of non-dairy milk & blend to incorporate.
• ▢
  Pour smoothie into a glass & enjoy right away.

Notes

The frozen bananas make for a creamier smoothie. So for best results, don’t skip that step.

I recommend using unsweetened non-dairy milk. The fruit is plenty sweet enough on its own without adding more.

Since the frozen fruit also makes the smoothie icy, if using fresh blueberries instead of frozen, you may want to add 3-4 ice cubes to the smoothie before blending.

The smoothie is best when enjoyed right away. However, if necessary it can be stored in the refrigerator a day or two ahead of time. If there is separation, just give it a stir before drinking.

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Nutrition

Calories: 313kcal | Carbohydrates: 55g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 140mg | Potassium: 1132mg | Fiber: 12g | Sugar: 29g | Vitamin A: 6457IU | Vitamin C: 50mg | Calcium: 395mg | Iron: 4mg

Content updated June 23, 2022. Originally posted March 23, 2015.