- 3/4 cup (6 ounces) pumpkin puree
- 3/4 cup (6 ounces) plain Greek yogurt (could use vanilla for sweeter smoothie)
- 1 banana (I used fresh this time but could use frozen)
- 1/3 cup coconut milk
- 2 tablespoons almond butter (could use peanut butter)
- 1 tablespoon pure maple syrup or to taste (honey or stevia are good substitutes)
- 1/2 teaspoon cinnamon
- Optional garnishes: cinnamon, flaked coconut
Nutty Coconut Pumpkin Smoothie
Yields 2 servings, approximately 10 ounces each.
Ingredients
Instructions
- Combine all ingredients in a blender and blend until smooth. Scrape down the sides of the blender and blend again briefly.
- Check for sweetness, adding more maple syrup, if desired.
- Garnish with cinnamon and/or coconut, pour and enjoy!