Protein Smoothie
This protein smoothie is a thick, creamy, and filling blended drink packed with Greek yogurt, natural nut butter, and protein powder that delivers around 38 grams of protein and comes together in just five minutes.
Equipment
- High-powered blender - 1000 watts or more for the smoothest result
- Measuring cups and spoons
- Kitchen scale - (optional) useful for accurate protein powder measurements
- Blender tamper - (optional) to push ingredients down when using a Vitamix or similar
- Tall smoothie glass or mason jar
- Drinking straw - Wide-mouth preferred for thick smoothies
- Rubber spatula - For scraping down the blender sides
Ingredients
- 1 scoop protein powder - 30g / 1oz; vanilla or chocolate flavor recommended
- 1 ripe banana - about 120g / 4.2oz; fresh or frozen — frozen preferred for thicker texture
- 1 cup unsweetened almond milk - 240ml / 8fl oz; or milk of your choice
- 1/2 cup plain Greek yogurt - 120g / 4.2oz
- 2 tablespoons natural peanut butter or almond butter - 32g / 1.1oz
- 1 cup ice cubes - about 150g / 5.3oz
Optional Add-Ins
- 1 tablespoon honey or maple syrup - 20g / 0.7oz; omit for less sweetness
- 1 tablespoon ground flaxseed or chia seeds - 7g / 0.25oz; adds fiber and omega-3s
Instructions
- Peel and break the banana into 2-3 pieces (or use frozen chunks), then measure out the almond milk, protein powder, Greek yogurt, and nut butter so everything is ready to go.
- Pour the almond milk into the blender first, then layer in the Greek yogurt, banana, nut butter, protein powder, and any optional add-ins, finishing with the ice cubes on top.
- Start on low speed for 10 seconds to break down the larger pieces, then increase to high and blend for 30-45 seconds until completely smooth with no ice chunks. Add a splash of milk if too thick, or a few extra ice cubes if too thin.
- Taste the smoothie and adjust as needed — add a teaspoon of honey for more sweetness, an extra half tablespoon of nut butter for more richness, or 2-3 more ice cubes for extra thickness, then blend for 5 more seconds.
- Pour into a tall glass or mason jar and serve immediately for the best texture; optionally top with a drizzle of peanut butter or a sprinkle of chia seeds.
Notes
- Always add the liquid to the blender first to protect the blades and help everything blend smoothly from the start.
- Frozen banana creates a much thicker, creamier texture than fresh banana and reduces the amount of ice needed, which prevents dilution of flavor.
- Use a high-quality protein powder — cheap brands often leave a chalky, artificial aftertaste that is difficult to mask even with fruit.
- Do not over-blend. Thirty to forty-five seconds on high is all you need; blending longer can slightly heat the smoothie and break down the texture.
- To prep ahead, measure all solid ingredients into a zip-lock freezer bag and freeze for up to 3 months. In the morning, dump the bag into the blender, add milk, and blend fresh.
- If storing in the fridge, pour into a sealed glass jar and refrigerate for up to 24 hours. Shake well before drinking as the smoothie will separate slightly.
- To make dairy-free, use a plant-based protein powder, coconut yogurt instead of Greek yogurt, and oat or coconut milk instead of almond milk.
- To boost calories for bulking, add 2 tablespoons of oats, an extra banana, and increase the nut butter to 3 tablespoons.
- Clean your blender immediately after use by filling it halfway with warm water and a drop of dish soap, blending on high for 15 seconds, and rinsing thoroughly.
- Chill your glass in the freezer for 5 minutes before pouring to keep the smoothie colder for longer.
Nutrition
Serving: 1SmoothieCalories: 420kcalCarbohydrates: 42gProtein: 38gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 230mgPotassium: 620mgFiber: 5gSugar: 22gVitamin A: 4IUVitamin C: 10mgCalcium: 25mgIron: 8mg
Tried this recipe?Let us know how it was!