Coconut Banana Breakfast Smoothie

I like making smoothies for breakfast; they are quick, easy, and don’t require cooking. I love peanut butter banana smoothies but since I just started Whole30, I needed to replace all dairy and peanut products. My replacements? Almond butter and coconut milk!

Coconut Banana Breakfast Smoothie

I guess it was so good I couldn't be bothered to take a picture...

Make ahead of time:

  • Freeze peeled, ripe, bananas in chunks of three or 4
  • Freeze almond milk and water in ice cube trays. Put 1/4 cup of coconut milk divided into 3 cubes.

Ingredients:

  • 1 medium-large banana (pre-frozen in chunks)
  • 3 frozen cubes of coconut milk
  • 3 ice cubes
  • 2 tbsp almond or sun butter
  • 1/4-1/2 cup Water

Directions:

  • Mix all ingredients in a blender. Add enough water to make blending easier and to reach your desired consistency.
  • Serve and enjoy!

The verdict?

It was tasty and very filling, but more carbs then I may want. Next time I may cut down on the banana since the coconut adds a bit of it’s own sweetness.

Estimated nutrition facts from Calorie Count using almond butter and a large banana:

Nutrition Facts
Serving Size 228 g
Amount Per Serving

Calories

462

Calories from Fat

303

Total Fat

33.7g

Saturated Fat

14.6g

Cholesterol

0mg

Sodium

14mg

Total Carbohydrates

41.2g

Dietary Fiber

6.0g

Sugars

18.6g

Protein

7.7g
Vitamin A 2% Vitamin C 23%
Calcium 10% Iron 14%
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