Peanut Butter and Jelly Protein Smoothie

This healthy Peanut Butter and Jelly Protein Smoothie is quick to make, creamy, and banana-free! It’s made with nourishing ingredients like frozen zucchini, berries, peanut butter and greek yogurt. 

PB&J are one of those classic flavour combinations that just never gets old. Since I’ve been enjoying way more smoothies now that the weather is warmer, I wanted to create one that reminded me of one of my childhood favourites!

This PB&J Protein Smoothie combines nutrient-dense ingredients like peanut butter, frozen berries, greek yogurt and frozen zucchini. It’s packed with fibre, protein and healthy fats for a balanced smoothie that is filling enough to enjoy as a meal. 

Why add frozen zucchini to a smoothie?

Adding frozen zucchini is one of my favourite ways to add a thick and creamy texture to smoothies, without having to add additional frozen fruit or a banana.  I get that it might seem like a strange thing to add to a smoothie, but I promise you won’t notice it! It has a mild taste and is a great way to sneak in some extra nutrients and fibre into your smoothie. 

To freeze zucchini, start by washing and drying your zucchini. Chop into small pieces and arrange into a single layer on a baking sheet lined with parchment paper. Freeze for an hour or two and then transfer to a ziplock bag or airtight container. This helps prevent them from freezing in one big chunk. 

Ingredients you’ll need 

  • Frozen zucchini: frozen zucchini helps gives the smoothie a creamy texture. Make sure that your zucchini is completely frozen before using. 
  • Frozen berries: I love using a combination of strawberries and raspberries, but you can omit one of these if you don’t have them on hand. 
  • Greek yogurt: helps to thicken the smoothie and adds protein. Feel free to use a plant-based yogurt if you’re dairy-free. 
  • Peanut butter: it wouldn’t be a PB&J smoothie without peanut butter! I recommend using a natural peanut butter with 1-2 ingredients (peanuts and salt). Although it will alter the taste a bit, you could also use tahini or sunflower seed butter for a nut-free version. 
  • Vanilla protein powder: this is the main protein source for the smoothie. Feel free to use your favourite whey or plant-based protein powder. 
  • Chia seeds: for some extra fibre, protein and healthy fats. 
  • Water or milk: I used unsweetened almond milk, but any milk will work. Choose an unsweetened milk to keep this smoothie lower in sugar. 
  • Collagen peptides: completely optional, but adds an extra protein boost! 

Peanut butter and jelly smoothie nutrition benefits 

Smoothies can be a really great way to pack in a bunch of nutrients into one meal. However they also have the potential to be a bit of a sugar bomb if they’re not properly balanced and are just loaded with a bunch of fruit. 
 
This PB&J Smoothie includes plenty of protein, fibre and healthy fats to keep you full for longer and balance blood sugar. This smoothie packs in around 30g of protein,  which is a great amount to aim for at breakfast. 
 
It’s also loaded with nourishing ingredients that have plenty of health benefits:
 
  • Zucchini is rich in fibre, potassium and antioxidants like vitamin C and A.
  • Berries contain fibre, micronutrients and antioxidants. Frozen fruit is picked and frozen at peak ripeness, which means nutrients are maximized. 
  • Greek yogurt is a great source of protein, gut-friendly probiotics, calcium and phosphorus.
  • Chia seeds contain fibre, omega-3 fatty acids and plant-based protein. 

If you make this Peanut Butter and Jelly Protein Smoothie, I’d love to hear from you! Feel free to leave a comment or review below, or tag me on instagram

Peanut Butter and Jelly Protein Smoothie

Recipe by Emily MaudeCourse: Breakfast, Snacks
Servings

1

servings
Prep time

5

minutes
Total time

5

minutes

This healthy Peanut Butter and Jelly Protein Smoothie is creamy, nutrient-dense and makes a delicious breakfast or snack!

Ingredients

  • 3/4 cup frozen zucchini

  • 3/4 cup frozen berries, like strawberries and raspberries

  • 1/3 cup plain greek yogurt

  • 1 tbsp natural peanut butter

  • 1 scoop vanilla protein powder

  • 1 scoop collagen peptides (optional)

  • 1 tbsp chia seeds

  • 1 cup water or milk of choice, plus more as needed

Directions

  • Add all ingredients to a high-powered blender and blend on high until very smooth. Add additional liquid if needed to reach desired consistency.

Notes

  • Dairy-free version: replace greek yogurt with a plant-based yogurt.
  • Nut-free version: replace peanut butter with tahini or sunflower seed butter.

Leave a Comment

Your email address will not be published. Required fields are marked *

*