Name: Easy Raspberry Smoothie
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 2 cups plant-based milk; 2 bananas, room-temperature; 1 (10-ounce) bag frozen raspberries; Juice of half a lime (optional); Lime zest for garnish (optional)

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This easy raspberry smoothie is everything I want in a quick, healthy treat—it’s thick, creamy, fruity, and refreshing with just the right balance of sweet and tart. I only need four simple ingredients to whip it up in five minutes, making it perfect for busy mornings or an afternoon boost. Whether I’m enjoying it for breakfast or a snack, it’s always a nourishing choice with no added sugar. Easy Raspberry Smoothie

Why You’ll Love This Recipe

I love how incredibly quick and effortless this smoothie is to make—just blend and go. It’s naturally sweet from ripe bananas and has a vibrant tartness from the raspberries that wakes up my taste buds. Plus, it’s fully customizable. I can toss in protein powder, leafy greens, or nut butters if I want to bulk it up. I also appreciate that it’s vegan, gluten-free, and kid-friendly. When I need something cool and satisfying, this is my go-to.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups of plant-based milk
2 bananas, room-temperature
1 (10-ounce) bag of frozen raspberries
Juice of half a lime + zest for garnish (optional)

Directions

I start by adding the plant-based milk, bananas, frozen raspberries, and lime juice (if using) to my blender.
I blend everything on the highest setting for about one minute until it’s smooth and creamy.
I pour it into glasses, garnish with lime zest if I’m feeling fancy, and enjoy right away.

If it’s too thick, I simply add more milk. For a thicker smoothie, I sometimes add ice or use only frozen fruits.

Servings and timing

This recipe makes 2 servings and takes just 5 minutes from start to finish. It’s ideal when I need something nutritious in a pinch.

Variations

When I’m in the mood to switch it up, I try these add-ins:

A scoop of vanilla or berry plant-based protein powder for more staying power
A handful of spinach to boost the nutrients
1 tablespoon of cocoa powder for a raspberry-chocolate vibe
¼ cup oats to make it more filling
1 tablespoon of flaxseed, chia seeds, or hemp seeds for fiber and omega-3s
A splash of vanilla or almond extract for flavor depth
A spoonful of nut butter to give it a PB&J twist

Storage/reheating

I always prefer this smoothie fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 24 hours. For longer storage, I freeze portions flat in resealable bags for up to 3 months. When I’m ready, I blend it again with a splash of plant milk or let it thaw slightly before drinking. Sometimes I pour leftovers into popsicle molds for a fun frozen treat.

FAQs

What if I don’t like bananas?

I replace the banana with avocado, plant-based yogurt, or frozen cauliflower. Other fruits like mango or peach also work well.

Can I make this smoothie ahead of time?

Yes, I prepare it the night before and store it in the fridge, but I try to drink it within 24 hours to enjoy the best flavor and texture.

How can I make this smoothie sweeter?

If the raspberries are too tart, I add a little maple syrup, agave, or a Medjool date to balance the flavor.

What type of plant-based milk works best?

I use almond, oat, soy, or coconut milk depending on what I have on hand. Each one gives a slightly different taste and texture.

Can I turn this smoothie into a smoothie bowl?

Absolutely. I use less plant-based milk for a thicker consistency, then top it with granola, fruit, and seeds for a satisfying smoothie bowl.

Conclusion

This easy raspberry smoothie is proof that healthy doesn’t have to be complicated. I love how fast, flavorful, and flexible it is. Whether I stick to the basic four ingredients or load it up with extras, it always hits the spot. It’s a smoothie I keep coming back to again and again.