Plus, green smoothie recipes like this one are an easy way for my kids to enjoy more veggies. It’s fast, nutritious, and delicious. Check, check, and check.
Ingredients & Substitutions
Here I explain the best spinach smoothie ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Spinach – The best type of fresh spinach for this smoothie is baby spinach, as it’s less bitter than mature varieties. Any kind works, though. If you don’t have fresh spinach on hand, you can substitute 2 ounces of frozen spinach. Fruit – I used a frozen banana, kiwi, mango, and orange in this smoothie, but you could totally use other fruits like pineapple, strawberries, blueberries, or apples. Opt for berries if you want less carbohydrates and sugar. Your fruit of choice might change the smoothie color and make it less green. Milk – I prefer to make my own unsweetened almond milk, but you can use store-bought almond milk, coconut milk (in the carton or can), hemp milk, or regular dairy milk. Greek Yogurt – I use plain full-fat Greek yogurt, but if you want a sweeter kick, try almond milk ice cream. You could use flavored yogurt for extra sweetness. For a paleo, Whole30, vegan, and dairy-free option, substitute avocado. (I do this for my keto smoothie recipe and I promise you won’t taste it!)
See below for more variations!
How To Make A Spinach Smoothie
This section shows how to make a spinach banana smoothie, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card. Making this spinach banana smoothie is a breeze! Simply combine the spinach, fruit, milk, and yogurt in high-speed blender and blitz. If you want it thinner, add more milk to reach the desired consistency.
Variations
Change greens – Try kale, Swiss chard, or collard greens instead of spinach. You can also add neutral veggies like cucumbers. Replace the milk – You can easily use orange juice (but this will add more sugar) or coconut water instead of milk. Add protein – Add a scoop of your favorite protein powder or nut butter before blending. Spice it up – Turmeric, cinnamon, or cayenne pepper make great additions. Make it sweeter – I find that the fruit adds enough naturally sweet flavor, but you could always add a drizzle of honey or maple syrup to taste — sugar-free honey and sugar-free maple syrup work, too! Sprinkle with toppings – Try chia seeds, hemp seeds, or even a sprinkle of homemade granola. Or, add a dallop of chia seed pudding.
Storage Instructions
Store: It’s best to drink this spinach banana smoothie fresh, but you can store it in the refrigerator for up to 1 day if you need to. Meal Prep: Cut and chop fresh fruit and store in the freezer until ready to make your smoothie. Freeze: If you want to make ahead, the freezer is your best best. Pour the spinach smoothie into a freezer-safe container such as an ice cube tray, zip lock bag, or Mason jar (with at least 1 inch of space at the top) and keep frozen. Thaw overnight, and stir or shake (or blend) if liquid has separated.
More Healthy Smoothie Recipes
It’s easy to make nutritious smoothie recipes with natural ingredients! Try some of these tasty options: Check out these tips on how to make the best spinach and fruit smoothie:
Use frozen fruit. This keeps the consistency of the smoothie thicker and helps the smoothie stay chilled for longer. It will also not dilute the flavor compared to adding ice cubes. Use a high-speed blender. A good blender is a must for smoothies to pulverize any frozen pieces and create a smooth texture. Don’t use too much milk. Start with a small amount of liquid and gradually add more until you get the desired consistency.
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