I mentioned that I’ve been cutting back on sugar with the help of a Go Sugar Free program and you guys? It’s TOTALLY working. My consumption of the sweet stuff has dropped at least 95% over the past several weeks, and the course has taught me to be more sugar selective moving forward.
That being said, I still crave a sweet treat at night every now and again so I’ve been turning to Blueberry Muffin Larabars which are naturally sweetened with dates, unsweetened dried blueberries, and blueberry juice concentrate. All natural ingredients but still, the grams of sugar in the nutrition label is OFF the charts.
So, I decided to throw a few Blueberry Muffin Larabar-inspired ingredients into a blender and voila, Blueberry Muffin Smoothies were born! This not-too-sweet, ultra-thick smoothie recipe tastes just like a Blueberry Muffin. It’s crazy!
Watch How to Make It!
Vanilla Greek Yogurt is blended with milk, frozen blueberries, frozen banana, lemon zest, ice, and uncooked oats until it’s thick, smooth, and perfectly sippable. So much healthier than a blueberry muffin and will keep you much fuller longer too.
I credit the blueberries for giving this smoothie such a superb blueberry flavor, of course, but the addition of lemon zest, vanilla yogurt, and raw, uncooked oats really takes it from blueberry smoothie to blueberry muffin smoothie.
If you’ve never added raw, uncooked oats to your smoothies, don’t be scared. Not only does it add a boost of heart-healthy goodness to each sip, but it reminds me of the crumble topping some blueberry muffins are garnished with. Gosh I love me some blueberry muffins but even before I got Celiac Disease and started the Go Sugar Free Course they made me feel like h-e-double hockey sticks after eating them. WAY too much. This smoothie recipe on the other hand is just the ticket for a perfectly satisfying breakfast, snack, or after-dinner treat!
Here’s your all-star-smoothie lineup.
Start by adding 1/2 cup milk into a blender. I used unsweetened vanilla almond milk but you can use whatever milk you’ve got. Next add an individual-sized container (4-6oz) Vanilla Greek Yogurt. The vanilla flavor is one of the things that really makes this smoothie taste like a muffin.
Then toss in 1/2 cup frozen blueberries. Anyone else’s children just bonkers for blueberries? Lincoln annihilates at least a pint a week. Fresh blueberries are really easy to freeze, too. Just toss them in a freezer bag and freeze flat so they don’t clump together.
Add 1/2 frozen banana next (or a whole frozen banana for extra sweetness.) I like to freeze bananas when they’ve got “cheetah spots.” To eat them at this stage would make me gag (it’s the texture, right?!) but they indicate the perfect ripeness level, and therefore sweetness level, to use in smoothies.
You never want to freeze a banana with the peel on as it’s next to impossible to peel frozen. All you have to do is peel then place inside a ziplock back and squish. There’s no need to uniformly slice the banana as the chunks will come right out of the bag.
Finally, add 1/2 cup ice, 1/4 cup raw uncooked certified gluten-free oats, and 1/4 teaspoon lemon zest. If you don’t want to buy a lemon just for this smoothie recipe, it’ll still be good without it. With the lemon zest though, it’s GREAT. Again, really drives home that muffin flavor.
Turn on the blender then blend until the smoothie is very, well, smooth.
Pour into a glass and enjoy!
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Blueberry Muffin Smoothie
Description
Skip the muffin and drink a healthy Blueberry Muffin Smoothie that tastes like one instead!
Ingredients
- 1/2 cup milk (I used unsweetened vanilla almond breeze)
- 4 – 6oz vanilla Greek yogurt (1 individual-sized container)
- 1/2 cup frozen blueberries
- 1/2 frozen banana (or a whole banana if you like your smoothies sweeter)
- 1/4 cup raw, uncooked certified gluten-free oats
- 1/4 teaspoon lemon zest
- 1/2 cup ice cubes
Directions
- Add ingredients to blender in the order listed above then blend until very smooth, about 2 minutes.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Video
I’m telling you – thick, not-too-sweet, and bursting with blueberry muffin flavor. Love this combo! Enjoy!
Rockie 02.10.2016
I forgot to buy banana’s can I do without them
Sharon 01.18.2016
I never have room for ice cube trays to sit flat in my freezer, do you think I could just freeze the yogurt and not use ice? Also, I love the color of this smoothie!
Kristin 01.19.2016
Sure!
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Amanda C 07.28.2015
Your smashed banana trick and adding the lemon zest is genius! I’ve made this smoothie a handful of times and it is such a treat. I’m a celiac as well, and your blog is my favorite! Keep it up!
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Beth 07.05.2015
I stumbled across this recipe on Pinterest and am addicted! I used vanilla coconut milk bc my fiancé is allergic to nuts, use half a packet of maple brown sugar oatmeal, and tossed in a couple handfuls of spinach. So good! I’ve been doing green smoothie for a couple years and this was a great way to change it up, thank you!!
Natalie 05.18.2015
Sooo good!
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Leigh Ann 04.20.2015
The recipe looks yummy!
The course looks very helpful but at $349, I’ll have to go cold turkey and do the research myself. Lol Wish there was a cheaper, 67-day option.
Angela 04.16.2015
Tried this smoothie for breakfast this week! It turned out fantastic! Thanks for the recipe, definitely one of my favorites!
Katie 03.28.2015
I know this is an old post, but I just found your blog via Pinterest and made this smoothie for breakfast and had to tell you how much I love it! Thanks for sharing this refreshing recipe :) You’ve got a new reader here in Indiana!