Banana Blueberry Smoothie that makes Breakfast a Healthy Treat


This breakfast-worthy banana blueberry smoothie recipe has been one of our go-to morning meals for years. It’s loaded with nutritious ingredients, but still tastes sweet and delicious. Tony loves how “sneaky” it is, and has shared the recipe with just about every friend and family member. And trust me, if he loves it, kids will too. It’s an energizing smoothie to help everyone in the family get in back to school and work mode.

Breakfast Banana Blueberry Smoothie Recipe - dairy-free, plant-based, allergy-friendly, and delicious! A sample from Go Dairy Free The Ultimate Guide and Cookbook

The Ultimate Banana Blueberry Smoothie for a Healthy Breakfast Treat

This banana blueberry smoothie is adapted from my Wild Blue Smoothie recipe in Go Dairy Free: The Ultimate Guide and Cookbook. I originally shared this popular recipe back in 2006, and it has become a family favorite. Here are a few quick notes and tips about this recipe:

Go Green – Don’t worry, you won’t taste or see the spinach! Spinach is a great beginner green for smoothies. It provides extra vitamins and minerals, but it’s the most tender and mildly-flavored green. You wont detect it beneath the bold fruit flavors and the purple hue of the dark berries masks the green color.

Start Slow – The reason I add half the milk beverage first is to ensure the spinach fully blends in. If you add too much liquid, the leaves tend to just spin around – even with some high power blenders! But a thicker base allows even wimpy blenders to pulverize those greens.

Choose Your Consistency – As is, this is a drinkable smoothie. I give the option to add ice for a thicker blend, like the one pictured. If you want a really thick shake, you can use a frozen banana. But you might need to add a little more liquid.

Sweeten Only as Needed – The sweetness of this banana blueberry smoothie will depend on the sweetness of your fruit. Usually, I’m able to omit the sweetener or add just a small pinch of pure stevia extract. I just recommend that you add the sweetener last to avoid adding more than you need. Sometimes it’s surprisingly sweet as is!

Breakfast Banana Blueberry Smoothie Recipe - dairy-free, plant-based, allergy-friendly, and delicious! A sample from Go Dairy Free The Ultimate Guide and Cookbook

Special Diet Notes: Berry Banana Breakfast Smoothie

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, optionally nut-free, peanut-free, soy-free, vegan, plant-based, paleo-friendly, and vegetarian

5.0 from 5 reviews
Breakfast Banana Blueberry Smoothie
Prep time
Total time
My husband is simply enamored by the fact that you can’t see or taste the spinach in this beautiful purple smoothie. Trust me, not even your green-hating kids will know it’s in there.
Recipe type: Breakfast
Cuisine: American
Serves: 1 big smoothie or 2 small ones
  • 1 very ripe banana, broken into chunks
  • 1 cup frozen blueberries
  • ½ to 1 cup unsweetened plain or vanilla dairy-free milk beverage
  • ½ cup fresh or frozen baby spinach leaves (optional, but do try!)
  • 1 tablespoon ground flaxseed
  • ¼ to ½ teaspoon ground cinnamon, to taste (optional)
  • ½ cup ice (optional)
  • Honey, agave nectar, or stevia, to taste (optional)
  1. Put the banana, frozen blueberries, ½ cup milk beverage, spinach, seed meal or seeds, and cinnamon (if using) in your blender. Blend until smooth, about 1 minute.
  2. For a thinner smoothie, blend in up to ½ cup more milk beverage. For a frostier treat, blend in the ice.
  3. Taste test and blend in sweetener, if desired.
  4. Pour into 1 or 2 glasses to serve immediately.
Protein Power: For some extra protein, add 1 tablespoon of nut or seed butter or 2 tablespoons of your favorite dairy-free protein powder.

This recipe is adapted from my flagship book, Go Dairy Free: The Ultimate Guide and Cookbook.
Nutrition Information
Serving size: whole recipe Calories: 260 Fat: 5.8g Saturated fat: .7g Carbohydrates: 52.5g Sugar: 29g (0g added) Fiber: 9.9g Protein: 4.9g

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I’ve been having this smoothie for the last week and I’m loving it – curious to know how many calories it has though?

  2. Awesome site! I’ve been making them for over 2 decades now, but as one gets a bit flavor-bored after awhile, I’m thus, ever-seeking new data/ideas on smoothie recipes. The mention of spinach leaves not blending struck me, as I have no such issues, but then, I use a Nutri-Bullet brand unit, which pulverizes; it’s not merely a blender, which I do not recommend for smoothies anyway. I’m sipping on one now, just as you listed it, with (Silk brand) unsweetened cashew “milk”. That’s a tasty option!
    I’ll typically add (pour in the liquid form of, or open the capsules of) my water-soluble vitamins; the B-complex + C. And if one does not want to mess spinach or kale, they can instead, add a pinch of organic Spirulina powder.
    Not only do I freeze my blueberries, but I cut-up several bananas, and on glass plates I freeze them, then transfer them to a freezer bag. I buy spinach leaves in a bag and they go right into the freezer too. With everything coming out cold, there’s no need for ice, and your blades and machine will also last longer.
    So cool to have a website dedicated to a dairy-free diet, and here, smoothies!

  3. I needed to use up some frozen berry that had been sitting in the freezer. I subbed baby kale for the spinach and used 2 Medjool dates, and it was perfect ?

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