Almond Maple Smoothie

Nutty almonds and maple syrup meet creamy Greek yogurt and frozen banana to create a heavenly Almond Smoothie you won’t be able to get enough of.

Happy Tuesday, friends! This is always the slumpiest day of the week for me, especially now that I have a real person routine and can’t just cook up recipes for you in my pajamas all day. But this Tuesday is different, because this Almond Maple Smoothie is, well, magical.

It all started with the tulip-man’s obsession with maple syrup. The tulip-man, my European boyfriend who’s unaccustomed to our American foods, was addicted to good ole North American maple syrup from the moment he first tasted it, so we’ve acquired quite a stockpile in our house (you know, in preparation for the maple syrup apocalypse).

And as I was staring into the fridge blankly, as I so often do when I’m blanking on a good recipe idea, it dawned on me. Almonds + maple syrup! I quickly threw some almonds, maple syrup, yogurt, and a frozen banana in the blender, blitzed it all up, and tasted.

Holy guacamole, you guys, this smoothie is GOOD. It’s not in-your-face flavor, but rather, subtle hints of sweetness and creaminess and just darned goodness.

More healthy smoothie recipes to try

• Wake Me Up Coffee Smoothie
• Orange Dreamsicle Smoothie
• Key Lime Pie Smoothie
• Strawberry Watermelon Rind Smoothie
• Pink Power Beet Smoothie
• How to Make Green Smoothies

Almond Maple Smoothie

4.50 from 4 votes

Prep: 5 minutes

Total: 5 minutes

Author: Sarah Bond

Calories: 199kcal

Servings: 1 smoothie

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Nutty almonds and maple syrup meet creamy Greek yogurt and frozen banana to create a heavenly Almond Maple Smoothie you won’t be able to get enough of.

Ingredients

• ▢ ¼ cup shaved or chopped almonds 30 g
• ▢ ¼ cup plain Greek yogurt 65 g, or dairy-free alternative
• ▢ 1 banana sliced and frozen
• ▢ 2 Tbsp maple syrup 30 mL
• ▢ ¼ tsp cinnamon

Instructions

• Blend all ingredients until smooth and serve!

Nutrition Information

Serving: 1smoothie Calories: 199kcal (10%) Carbohydrates: 31g (10%) Protein: 6.4g (13%) Fat: 6.8g (10%) Sodium: 13mg (1%) Fiber: 3.2g (13%)

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I first published this recipe on Amanda’s Cookin’.