Cinnamon Smoothie
This cinnamon smoothie recipe blends frozen banana, Greek yogurt, and warm cinnamon into a creamy drink ready in five minutes, great for busy weekday mornings.
Equipment
- High-speed blender - vitamix or similar
- Measuring cups and spoons
- Freezer-safe storage bags - for pre-freezing banana slices
- Glass smoothie cups with lids - optional, for serving
- Rubber spatula - for scraping down blender sides
- Cutting board and paring knife - for slicing banana
- Silicone freezer tray - optional, for freezing individual banana slices
Ingredients
- 1 large ripe banana - sliced and frozen at least 2 hours ahead (or overnight)
- 1 cup unsweetened almond milk - 240ml, or dairy milk of choice
- 1/2 cup plain Greek yogurt - 120g
- 1 teaspoon Ceylon ground cinnamon - plus extra for garnish
- 1 tablespoon raw honey - or maple syrup
- 1/2 teaspoon pure vanilla extract
- 1/2 cup ice cubes - 65g
- ground nutmeg - optional, for garnish
- vanilla protein powder - optional, for protein variation
- 1/2 diced apple - optional, for apple cinnamon variation
- 2 tablespoons rolled oats - optional, for cinnamon roll variation
- brown sugar - optional, pinch for cinnamon roll variation
- 1/3 cup canned pumpkin puree - optional, for pumpkin cinnamon variation
- ginger - optional, pinch for pumpkin cinnamon variation
- 1 tablespoon unsweetened cocoa powder - optional, for chocolate cinnamon variation
- coconut yogurt - optional, for vegan variation
- maple syrup - optional, for vegan variation
Instructions
- Peel and slice banana into 1/2-inch coins, freeze flat for at least 2 hours or overnight.
- Pour almond milk into the blender jar first to help the blades catch ingredients immediately.
- Spoon in Greek yogurt, honey, and vanilla extract on top of the milk.
- Sprinkle in cinnamon, then add frozen banana slices and ice cubes on top.
- Blend on low for 10 seconds to break up ice, then increase to high and blend 45-60 seconds until completely smooth.
- Taste and adjust sweetness with extra honey, or thin with more milk if needed.
- Pour into two glasses, garnish with cinnamon or nutmeg, and serve immediately.
Notes
- Freeze the banana at least 2 hours ahead – a fresh banana with extra ice never gets quite as thick.
- Choose Ceylon cinnamon over cassia for a milder, less bitter flavor at a full teaspoon.
- Taste before adding extra honey – ripe bananas vary in natural sweetness from one bunch to the next.
- Blend for the full 45 to 60 seconds – stopping early is the most common reason smoothies come out grainy.
- Rinse the blender jar right after pouring – banana residue is far easier to wash off wet.
- For a vegan version, swap Greek yogurt for coconut yogurt and honey for maple syrup.
- Store leftovers in an airtight container in the fridge for up to 24 hours – stir or re-blend before serving.
- Freeze leftover portions in ice cube trays, then blend with a splash of milk when ready to drink.
- Keep a small glass of extra milk nearby while blending in case the mixture needs thinning.
- For a protein boost, blend in a scoop of vanilla protein powder with an extra splash of milk.
Nutrition
Serving: 1SmoothieCalories: 180kcalCarbohydrates: 31gProtein: 8gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1.5gCholesterol: 5mgSodium: 65mgPotassium: 420mgFiber: 3gSugar: 20gVitamin A: 2IUVitamin C: 8mgCalcium: 15mgIron: 4mg
Tried this recipe?Let us know how it was!