This Banana Muffin Smoothie tastes like eating a loaf of fresh banana bread…through a straw.
My love for banana bread is well-established. You see, banana bread was one of my mother’s specialties, and I could almost always count on finding a loaf of banana bread hanging out in the kitchen. Lightly toasted with a bit of butter…oh yeah, now that’s something special right there! Mom would occasionally mix it up and make the bread in muffin form, and that was equally delicious when toasted with butter.
I still make that same exact banana bread, and there is almost always a loaf of it hanging out in our freezer…just in case I get a sudden banana bread craving. Trust me…it happens!
But seeing as how it’s hot outside, I decided to go a whole different direction with the banana bread this time. I decided to turn it into a smoothie. That’s right. A Banana Muffin Smoothie. It’s like eating a loaf of fresh banana bread…through a straw.
As I was making this smoothie, I was seriously wondering why we don’t make more smoothies. They’re crazy easy, and they’re crazy delicious. (Maybe I’m just lazy and don’t want to wash the blender each morning?) Every summer, we make a trip down to Maryland to visit Laura’s family, and we always make smoothies for that road trip. It’s kinda like our summer road trip tradition.
Whenever we hit the road, we like to get an early start. I’m not one to sit around half the morning when I know I’ve got a 6-7 hour drive ahead of me. Nope, just roll out of bed, shower and climb into the car. But that’s where the road trip smoothie comes in. It’s the perfect way to enjoy breakfast on the go. Plus, we like to add extra ice to make that smoothie super thick…that way it lasts for a solid hour or more while we’re out on the road.
I added some oats into this Banana Muffin Smoothie to bulk it up a bit. But not just any oats. I took a couple of extra minutes to toast the oats, and that adds really a nice depth of flavor to the smoothie. Add in some vanilla extract and a dash of cinnamon, and you’ve got one heck of a delicious smoothie. Whether you’re sitting at home, at your desk or in your car on the open road, this Banana Muffin Smoothie is a great way to start a warm summer day. Cheers!
Banana Muffin Smoothie
- ¼ cup old-fashioned oats
- 2 large ripe bananas
- 1 5.3 oz. container vanilla Greek yogurt
- ½ cup milk
- 2 tsp vanilla extract
- ¼ tsp cinnamon
- 1 cup ice cubes
- 2-3 vanilla wafers for garnish
- Spread oats on a small baking sheet. Toast at 300°F for 6-8 minutes, or until you can smell the toasted oats.
- Place toasted oats, bananas, yogurt, milk, vanilla extract, cinnamon and ice cubes in a blender. Blend until smooth.
- Garnish with crumbled vanilla wafers before serving.