Peanut Butter Smoothie
This peanut butter smoothie is a creamy, high-protein blend of peanut butter, banana, yogurt, muesli, and milk that comes together in under three minutes. It hits that salty-sweet balance peanut butter lovers crave, and because it is thickened with muesli and ice, it drinks more like a meal than a thin juice. Make it when you want a filling breakfast on a busy morning or a satisfying snack to carry you through the afternoon.
What goes into this peanut butter smoothie
The ingredient list is short, but a few choices make a real difference. The peanut butter is the star, so reach for a natural, unsweetened jar where the only ingredients are peanuts and maybe a pinch of salt. The oils in natural peanut butter give the smoothie its silky body, and skipping the added sugar lets the banana do the sweetening. Speaking of which, a ripe banana (one with brown speckles on the skin) blends smoother and tastes sweeter than an underripe one.
The yogurt and milk set the texture: yogurt adds tang and protein for a thicker drink, while the milk loosens everything to a sippable consistency. The muesli brings fiber and a little chew, and the cinnamon and shaved coconut round out the flavor without any extra sweetener. Note that with yogurt and dairy milk this is a vegetarian smoothie rather than a vegan one; see the swaps below if you want to make it plant-based.
How to blend it right
The order matters here. Add everything except the ice first and start blending, then drop in the ice cubes once the mixture begins to liquefy. Blending the soft ingredients first gives the blades something to grab so the peanut butter and muesli break down fully before the ice arrives. If you add ice too early, it can stall a smaller blender and leave you with stubborn nut-butter clumps.
Use about six or seven ice cubes and adjust from there: more ice for a thicker, frosty smoothie, less for a thinner drink. Blend until the cubes are fully crushed and the peanut butter is completely smooth with no visible streaks. If it feels too thick to pour, add a splash more milk; if it is too thin, a few extra muesli flakes or another spoon of yogurt will tighten it back up.
Easy swaps and variations
To make this dairy-free and vegan, swap the yogurt for a plant-based yogurt and use a non-dairy milk such as oat, soy, or almond. You can trade the peanut butter for almond or another nut or seed butter if you like, and if you keep nuts out of the house entirely, sunflower seed butter works too. For a thicker, frostier result, freeze the banana ahead of time and ease back on the ice.
If you want more protein for a post-workout drink, this recipe scales up nicely. For a version built specifically around that goal, take a look at this intense workout high-protein smoothie. And if you find yourself reaching for the peanut butter jar more often than not, there is a whole roundup of recipes with peanut butter worth bookmarking.
Make-ahead and storage
Smoothies are at their best the moment they are blended, while the texture is thick and the ice is freshly crushed. If you need to prep ahead, you can pour it into a sealed jar and keep it in the fridge for up to a day; give it a vigorous shake or a quick re-blend before drinking, since the muesli and peanut butter will settle and separate. For a grab-and-go version, freeze the smoothie in an airtight container and thaw it in the fridge overnight.
If you love this format, it is an easy gateway to other blended breakfasts. Try a fruitier option like this fiber boom banana breakfast smoothie, or turn the whole idea into a spoonable bowl with these smoothie bowl recipes.
If you give this peanut butter smoothie a try, I would love to know how it turned out for you. Leave a star rating and drop a comment below with the milk you used or your favorite tweak, whether that is a frozen banana, an extra spoon of peanut butter, or a different nut butter altogether.
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Peanut Butter Smoothie
Ingredients
- 2 Tablespoons peanut butter
- 2 Tablespoons yogurt
- ½ Cup muesli
- 1 Tablespoon coconut shaved
- 1 Teaspoon cinnamon
- ½ banana
- ¼ Cup milk
- Ice
Instructions
- Place all the ingredients, except the ice, in a blender.
- Once it starts to liquefy, add about 6 or 7 ice cubes – adjust to your desire – and blend until all the ice cubes are crushed and the peanut butter is completely blended.
- Voilà! You have yourself a nutritious and delicious smoothie that is either great as a meal itself or maybe a snack to curb that afternoon hunger.
Frequently Asked Questions
Not as written. It uses yogurt and dairy milk, which makes it vegetarian rather than vegan. To make it vegan, swap in a plant-based yogurt and a non-dairy milk such as oat, soy, or almond. The rest of the ingredients are already plant-based.
A natural, unsweetened peanut butter where the label lists just peanuts and maybe salt works best. The natural oils give the smoothie a silky body, and skipping added sugar lets the banana provide the sweetness. Both smooth and crunchy work, though smooth blends more evenly.
Blending the soft ingredients first gives the blades something to grip so the peanut butter and muesli break down completely before the ice goes in. Adding ice too early can stall a smaller blender and leave clumps of nut butter. Once the mixture begins to liquefy, drop in six or seven cubes and blend until they are fully crushed.
Use a frozen banana, add a few more ice cubes, or stir in an extra spoon of yogurt or a handful of muesli flakes. If it ends up too thick to pour, loosen it with a splash more milk. Adjust gradually so you land on the consistency you like.
Yes, though it is best fresh. Store it in a sealed jar in the fridge for up to a day and shake or re-blend before drinking, since the muesli and peanut butter settle. You can also freeze it in an airtight container and thaw it in the fridge overnight.
It can be. With peanut butter, yogurt, banana, and muesli it is filling and high in protein and fiber, which makes it work as a quick breakfast or a snack to curb afternoon hunger. Scale up the portion or add extra protein if you want it to fully replace a meal.
Perfect snack for when I’m craving something sweet. I simply love peanut butter!!!
And I love your blog. Great job and beautiful pictures!
Glad you liked the recipe! 🙂 Thanks!