Morning Matcha Smoothie Recipe | Vegan Superfood Smoothie
Morning Matcha Smoothie with Spinach, Banana & Pineapple
Rise and shine with this tasty, fuel-filled matcha smoothie! Naturally sweet, thanks to the ripe bananas and frozen pineapple, with NO added sugars or sweeteners. Plus, extra creamy and silky smooth with coconut milk as the liquid base! And, of course, a green smoothie wouldn’t be complete without a hearty dose of leafy greens.
This matcha smoothie recipe calls for 1 cup of spinach, fresh or frozen. But, don’t be afraid to go overboard really stuff that spinach in there… It’ll disappear once your smoothie’s blend it and you won’t even taste it. And, it’s a simple way to sneak more superfood greens into your day! But, spinach isn’t the only superfood green in this superfood smoothie…
The Magic of Matcha
Matcha green tea powder is an AMAZING superfood that acts as a detoxifier, boosts metabolism, and can even improve mood and concentration. Plus, it’s rich in essential vitamins and powerful antioxidants! In this matcha smoothie, it adds to the vibrant green color and the superfood nutrient load. But, you really won’t taste the matcha itself.
For the best tasting and most beneficial matcha, I do recommend splurging on a high-quality matcha. It has a naturally-sweeter taste, and a brighter color rather than a dull gray-green. Yes, it will be a bit more expensive. But, it’ll be worth the investment for the difference in taste and nutritional benefits. Especially if this matcha smoothie becomes part of your regular breakfast rotation!
*For more tasty vegan recipes like this, check out my 100+ Healthy Vegan Recipes eBook!
- 2 ripe bananas frozen
- 1 cup coconut milk
- 2 tsp matcha powder
- 1 cup spinach, frozen if desired
- ¼ cup frozen pineapple
- coconut shreds
- toasted coconut flakes*
- Add all ingredients to a blender and blend until smooth.
- Pour into a glass, serve, and enjoy!
- I like to top mine with coconut shreds and some toasted coconut flakes, but you can use any toppings you prefer!
- Preheat oven (or toaster oven) to 350°F (180°C).
- Spread coconut chips or coconut flakes on a baking sheet.
- Toast for 3-4 minutes. (Make sure to watch while they toast because they’ll brown and burn quickly!)