Banana Peanut Butter Egg White Smoothie

5 from 2 votes

Banana Peanut Butter Egg White Smoothie

This nutritious and filling blend of banana, peanut butter, pasteurized egg whites, milk, and a few other pantry ingredients is a great way to start your day. It also makes a tasty alternative to a sweet treat.

Prep Time5

Total Time5

Recipe Author Lynn April

Servings: 1 smoothie

Ingredients

▢ 1 medium banana
▢ 1 Tablespoon (16g) natural peanut butter or natural almond butter
▢ 3 Tablespoons (46g) pasteurized liquid egg whites
▢ 1 Tablespoon (7g) ground flaxseed
▢ 1 cup (240mL) milk¹
▢ 2 Tablespoons (13g) peanut butter powder²
▢ 1 heaping handful of spinach about 1 and ½ cups
▢ 1 scoop vanilla or chocolate protein powder³

Instructions

Combine all ingredients in a blender.
1 medium banana, 1 Tablespoon (16g) natural peanut butter or natural almond butter, 3 Tablespoons (46g) pasteurized liquid egg whites, 1 Tablespoon (7g) ground flaxseed, 1 cup (240mL) milk1, 2 Tablespoons (13g) peanut butter powder2, 1 heaping handful of spinach, 1 scoop vanilla or chocolate protein powder3
Blend everything on high until smooth. Serve immediately. Leftovers will last in the fridge a few hours but will start to separate.

Notes

Milk: I prefer unsweetened almond milk, but you can use any kind of milk you prefer.
Peanut butter powder: I usually use this to keep the fat content low. If you don't care about this or don't want to purchase an extra ingredient, feel free to use 3 Tablespoons of your preferred nut butter.
Protein powder: we use Vega protein powder in our house, but you can use any kind of protein powder you prefer.

Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.