Orange and Poppy Seed Muffin Smoothie
August 26, 2016
This orange and poppy seed smoothie tastes like a melted muffin. This recipe is vegan, and a seriously delicious breakfast!
Orange and Poppy Seed Muffin Smoothie
This orange and poppy seed smoothie tastes like a melted muffin. This recipe is vegan, and a seriously delicious breakfast!
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 16-ounce glasses
Ingredients
- 3/4 cup (180ml) unsweetened almond milk
- 1/8 teaspoon finely grated orange zest, plus more to taste
- 2 large oranges (or 3 small), peeled and seeded
- 1 medium-sized banana
- 1/2 cup (70g) raw unsalted cashews, soaked and drained
- 1/4 cup (45g) rolled oats
- 2 tablespoons pure maple syrup (see Notes for sugar-free option)
- 1 teaspoon natural vanilla extract
- 1 teaspoon poppy seeds
- 1 cup (125g) ice cubes
Instructions
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Throw all of the ingredients into your high-speed blender (except the poppy seeds and ice), and process on the smoothie setting, or on high for 40 to 60 seconds, until smooth and creamy. Add the poppy seeds and ice, and blast again on high for 10 to 20 seconds until chilled.
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Comments 7
Hi Tess, want to make your vegan orange and poppy seed recipe but my husband is intolerant to oats. Is there a replacement for them?
Jill, you can omit the oats and the smoothie still tastes amazing. Enjoy.
hi tess! do you have a post on the benefits of celtic sea salt?
I don’t, but I will get one up later this year. Here is my spiel on salt until then:
natural salt
As our bodily fluids are saline, we all need salt to survive. Celtic sea salt keeps us hydrated and provides some sixty minerals to replenish electrolytes, support adrenal, immune, and thyroid function, enhance digestion, and assist detox. Good salt brings out flavor, too. You can learn more at their website:
http://www.celticseasalt.com/
Hi. I follow you from Malta in Europe. We love smoothies, and this was a hit with my youngerboys too. Thanks
Hey! Great to be connected. I’m so happy you and your boys enjoyed this smoothie.
Hi Tess, just wondering about the cashews with this recipe, they don’t appear to need soaking first?