Flaxseed Smoothie
This flaxseed smoothie recipe blends two tablespoons of ground flaxseed into a base of frozen banana, Greek yogurt, and mixed berries for a drink that stays thick without turning gritty.
Equipment
- High-speed blender - At least 1,000 watts recommended
- Glass mason jars - For storing leftovers (optional)
- Silicone ice cube tray - For freezing banana slices or leftover smoothie (optional)
- Rubber spatula - For scraping down sides
- Fine-mesh strainer - For removing berry seeds (optional)
Ingredients
- 1 large ripe banana - sliced and frozen at least 2 hours ahead, about 120g / 4.2 oz
- 2 tablespoons ground flaxseed - 14g, finely milled flaxseed meal
- 1 cup milk of choice - 240ml, dairy or unsweetened almond milk
- 1/2 cup plain Greek yogurt - 120g
- 1 cup frozen mixed berries - 150g, strawberries and blueberries
- 1 tablespoon raw honey - 15ml, or to taste
- 1/2 teaspoon pure vanilla extract - 2.5ml
- 1/4 teaspoon ground cinnamon - 0.5g, optional
Instructions
- Pour milk into the blender jar first, then add Greek yogurt directly on top of the milk.
- Sprinkle in ground flaxseed, then add raw honey and vanilla extract.
- Add frozen banana slices and frozen mixed berries on top of the wet ingredients. Sprinkle in cinnamon if using.
- Secure the lid and blend on high for 45 to 60 seconds, stopping once to scrape down the sides with a rubber spatula if needed.
- If too thick, add a splash of extra milk and blend again for 10 seconds. Pour into glasses and serve immediately.
Notes
- Always use ground flaxseed, not whole. Whole seeds pass through the body undigested. Grind whole seeds in a coffee grinder if needed.
- Freeze the banana in advance for a thick, milkshake-like texture. A fresh banana will require ice which waters down the flavor.
- Add liquid before solids to keep blades from stalling on frozen fruit.
- Taste before adding all the honey; ripe bananas and sweet berries may make the full tablespoon unnecessary.
- Store leftover ground flaxseed in the refrigerator or freezer to prevent rancidity.
- Blend in short bursts if your blender struggles with frozen fruit, pausing to scrape down the sides.
- Use a wide-mouth glass if eating with a spoon, as thickness from flaxseed and yogurt can make sipping through a narrow straw slow.
- Weigh the flaxseed for accuracy, as ground flaxseed can pack down differently depending on storage.
- For a vegan version, use plant-based yogurt and milk, and swap honey for maple syrup.
- Store leftovers in a sealed mason jar in the refrigerator for up to 24 hours. Shake or stir before drinking.
Nutrition
Serving: 1smoothieCalories: 245kcalCarbohydrates: 32gProtein: 9gFat: 8gSaturated Fat: 1.5gSodium: 95mgFiber: 6gSugar: 18g
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