Ingredients
Units
Scale
- 1 1/2 cups unsweetened plant milk (I like coconut beverage, oat milk, or almond milk)
- 2 frozen bananas, broken into chunks (see my guide on how to freeze bananas for smoothies)
- 2 tablespoons chia seeds
- 1 tablespoon blackstrap molasses
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon allspice
- Vanilla wafer cookies, crushed (optional, for topping)
- Coconut whipped cream (optional, for topping)
Instructions
- Combine your plant milk, frozen banana, molasses, cinnamon, ginger, and allspice in the base of a high-speed blender.
- Blend on high for about 30 seconds, or until the mixture is smooth and creamy.
- Serve your smoothie immediately, or store it in a covered container in the refrigerator for up to 48 hours.
- Feel free to top your smoothie with crushed wafer cookies and/or whipped cream.
Equipment
Buy Now → Notes
- You can use whatever type of milk you like for this recipe. I recommend unsweetened coconut beverage, oat milk, or almond milk. If you aren’t vegan or dairy-free, you can use regular milk.
- Feel free to add a scoop of unsweetened protein powder to this smoothie if you want to increase the protein content.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Smoothie
- Method: Blender
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size:
- Calories: 231
- Sugar: 22.3 g
- Sodium: 146.9 mg
- Fat: 6.6 g
- Saturated Fat: 0.6 g
- Carbohydrates: 42 g
- Fiber: 7.8 g
- Protein: 4.7 g
- Cholesterol: 0 mg