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Weight LossSleepy Banana Muffin Smoothie
February 23, 2011 by
Leanne Vogel
August 31, 2017
Gluten-free and vegan breakfast that’s grab and go and really healthy.
Eating Style:
Dairy-free, Egg-free, Gluten-free, Refined Sugar-free, Soy-free, Vegan, Vegetarian
Prep Time:
Serves:
1
Ingredients
- 1 cup non-dairy milk + 1/4 cup for blending
- 1 frozen banana
- 2 tablespoon uncontaminated regular oats
- 1 tablespoon raisins
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon raw walnuts
- pinch of ground cinnamon
- Optional toppings: coconut, raisins, walnuts, or chocolate chips
Instructions
- Night before: combine all ingredients [but the frozen banana and 1/4 cup milk] in a glass or plastic container. Stir to combine and place in fridge.
- Morning: pour contents of container into blender, add banana and additional milk, blend until smooth.
Nutrition Information Per Serving
Calories:
256
Calories from Fat:
73.8
Total Fat:
8.2 g
Saturated Fat:
0.5 g
Sodium:
183 mg
Carbs:
43.3 g
Dietary Fiber:
6.1 g
Net Carbs:
37.2 g
Sugars:
20.3 g
Protein:
5.8 g
Hi! I’m Leanne (RHN FBCS)
a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.
