This simple and creamy blueberry banana smoothie is packed with antioxidants, protein, fiber and healthy fats. It is an excellent substitution for your afternoon cookie or candy bar. It is also a good mid-morning treat.
The blueberry banana smoothie recipe is great because it’s easy to keep all of the ingredients on hand. We buy buckets of Artisana raw organic coconut butter which last for 15-18 months from the date of manufacturing. Additionally, blueberries and bananas can be stored in your freezer, frozen blueberries are good for 6-8 months and bananas for 2-3 months. Dried chia seeds have a shelf life of 2-4 years.
I am featuring chia seeds in this recipe, but I actually use them almost daily in my green smoothies. We buy Nutiva organic chia seeds (120z) bags at Costco (several at a time). Mostly, I add them for extra fiber and protein. It’s ideal to soak the chia seeds in water for at least 10 minutes before blending. Soaking them helps to sprout the chia seed adding in their digestion making the nutrients more bioavailable.
Two tablespoons (or 1 ounce) of chia seeds has about 130 calories, 8 grams of fat, 11 grams of fiber (about 50% of daily recommended value for women), 5.5 grams of protein and no sugar. It also provides 18% of daily calcium, 27% of phosphorous, 30% manganese, and some potassium and copper. Chia seeds have lots omega-3 fatty acids which help to increase HDL, the good cholesterol. The aid in weight-loss, with diabetes, digestion and detox.
Recipe for blueberry banana smoothie with chia seeds
- 1 cup fresh or frozen blueberries
- 1 medium-large banana
- 2 tablespoons coconut butter (we buy this in bulk and use it to replace milk in all dairy and non dairy recipes – Artisana Organic Raw Coconut Butter, 17 Pound)
- 2 tablespoons chia seeds
- 4+ cubes of ice
- 1 and 1/2 cups water
Mix all ingredients in blender on high for two, 30 second intervals until very creamy and seeds are well incorporated. This smoothie has the best texture when consumed fresh but it will store for up to 2 days in the fridge.
These blueberry banana spelt muffins have become a staple in my household. I make a double batch and they still hardly last us through the week. Perfect for breakfast, a snack or dessert. The amount of sweetener can be adjusted to your taste, but I tend to reduce the amount of maple syrup or honey and add a little stevia. This recipe highlights the use of spelt flour in cooking. Below is a little more information on spelt.
Spelt (Triticum spelta) is a grass that originated in southeast Asia. A relative of wheat, spelt is thought to be the “wheat” that was used over 9,000 years ago, it is considered an ancient grain and has been referenced in the bible. It remained a favorite grain until the 19th century agricultural revolutions and the modernization of wheat strains.
Spelt is more easily digested than regular wheat and it has a reputation for helping people maintain good health. Additionally, it has more protein, fat and fiber than wheat, making it a a high-quality energy source. The gluten in spelt is of a different molecule pattern than that in modern wheat. Whereas, today wheat has been designed/bred to have a high gluten content, the character of the gluten in spelt has not been modified from its natural state.
According to the World’s Healthiest Foods website: “Spelt does not seem to cause sensitivities in many people who are intolerant of wheat.” This is why my sweeties begs me to make him spelt muffins – we are taking a break from regular old wheat. In baking, spelt behaves like whole wheat flour and has a wonderfully nutty but subtle flavor. In comparison to oat flour, rice flour, etc. which have strong flavor profiles, spelt makes a better wheat substitution.
Recipe for Blueberry Banana Spelt Muffins
- muffin tin
- 2 mixing bowls
- measuring cups and spoons
Yield: 6 large muffins, 12 small-medium muffins
- 1 1/2 cups white spelt flour
- 1/2 cup instant rolled oats
- 2 teaspoons baking powder (aluminum free)
- 1/2 tsp fine ground good salt (like Celtic Sea salt)
- 1/2 tsp cinnamon
- 2 eggs beaten
- 1/2 cup coconut oil (unrefined or refined) liquid form (but not hot)
- 1/3 cup honey (substitute maple syrup, or reduce the sweetener and add a few drops of stevia)
- 1 teaspoon vanilla
- 2 ripe bananas mushed well
- 1 1/2 cups blueberries, fresh or frozen
- Preheat oven to 350 degrees F
- Line muffin tin with coconut oil
- Mix wet ingredients well in medium bowl
- Mix dry ingredients well in separate smaller bowl
- Add dry ingredients to wet ingredient and mix well but do not over mix
- Fold in blueberries at the end
- Bake for 40-50 minutes at 350 degrees F for 6 large muffins. Reduce baking time to 20-30 minutes for smaller muffins. Baking time varies on environment, keep a close watch on your muffins looking for a firm golden-brown edge and top.
- Tooth pick should come out clean when inserted. Cool 5 minutes and remove from muffin tin.
- Enjoy these blueberry banana spelt muffins while still warm
Yum. This healthy chocolate banana blueberry smoothie recipe is kinda like dessert in a glass, but it has amazing SUPERFOODS in it so you can’t really feel like you’re making a bad choice here. All of the ingredients here would be best organic : ) Play around making some substitutions if you don’t have all the ingredients.
Recipe for healthy chocolate banana blueberry smoothie
Yield: About 4 cups
- 4 medium frozen or fresh bananas
- 1 cup frozen or fresh blueberries (frozen is better because you can add less ice)
- 2 heaping tablespoons coconut butter
- ¼ cup or less flax seed
- ¼ cup or less raw cacao powder
- 1 cup filtered water
- 6-10 ice cubes
Blend on high in good blender, the finer the better (especially for the flax). Don’t let the smoothie warm up in the blender, blend in increments and add a few ice cubes at a time. Share and enjoy!
If you like this smoothie recipe check out my other smoothies:
guava passionfruit green smoothie recipe
blueberry banana smoothie with chia seeds
fresh papaya and lime smoothie
chocolate banana flax smoothie
green smoothie love