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Protein-Packed Banana Peanut Butter Egg White Smoothie Recipe

This filling, nutrient-packed blend of banana, peanut butter, pasteurized egg whites, milk, and a few pantry staples is an excellent way to start your morning or satisfy a sweet craving with something healthy.

A glass with a green breakfast smoothie in it on a surface with bananas and spinach in the foreground and background.

LET’S MAKE A SMOOTHIE THAT ACTUALLY WORKS

Smoothies have been a popular choice for years—and for good reason.

Smoothies can replace a meal, be a quick breakfast, a post-workout refuel, or a portable snack. The problem is many people load them with fruit and little protein, which leaves you hungry soon after. A well-balanced smoothie includes protein, healthy fats, fiber, and some produce so it keeps you full longer.

Smoothies are handy: they travel well to the office or in the car, are gentle on the stomach, and liquids digest faster than solids, delivering quick nourishment. They’re also easy to adapt if you track calories or macros.

Using a kitchen scale or measuring tools helps ensure consistency. I weigh ingredients for reliability in baking and smoothies alike so I know exactly what’s going into my drink.

A glass with a green breakfast smoothie in it on a surface with bananas and spinach in the foreground and background and someone has their hand around the glass.

A scale—or even measuring spoons and cups—makes it simple to combine flavors correctly so your egg white banana smoothie tastes great every time.

INGREDIENTS YOU’LL NEED

I’ve tested many recipes. This one is my go-to for more than a decade because it’s simple, filling, and reliably delicious.

Aerial photo of ingredients to make an egg white peanut butter breakfast smoothie.

Main ingredients:
• Banana
• Natural peanut butter or almond butter
• Pasteurized liquid egg whites
• Ground flaxseed
• Milk (or milk alternative)
• Peanut butter powder (optional)
• Spinach
• Protein powder

A few notes on key ingredients:

Pasteurized egg whites come in cartons and are safe to consume without cooking. They add high-quality protein and a light, frothy texture. You’ll find them in the refrigerated eggs section.

A carton of egg whites on a surface.

Peanut butter powder delivers intense peanut flavor with less fat and fewer calories than full-fat nut butter. If you don’t have it or don’t mind the extra fat, simply add two extra tablespoons of regular peanut or almond butter instead.

For protein powder, choose one you enjoy. A lightly sweetened vanilla or chocolate flavor helps make this smoothie taste like a milkshake, but the recipe is delicious without it as well.

BLEND UNTIL COMPLETELY SMOOTH

I use a powerful blender and combine everything at once, blending on high for about two minutes so the spinach and flaxseed fully break down. You want no leafy chunks or gritty texture.

Aerial photo of a blender with ingredients in it to make a breakfast smoothie.
Aerial photo of a blender filled with a breakfast smoothie.

Blending well also improves the mouthfeel of flaxseed. When smooth, this shake truly resembles a milkshake in flavor and texture—treat-worthy but nourishing.

This version is gluten free as written. Swap dairy or nut ingredients as needed for allergies or preferences. I find it keeps me satisfied for 3–4 hours, even after an intense leg workout.

Aerial photo of a green breakfast smoothie on a surface with bananas and spinach around it.
A glass with a green breakfast smoothie in it on a surface with bananas and spinach in the foreground and background and banana slices on top of the smoothie.

You can add pasteurized egg whites to many smoothie recipes to boost protein—try variations with pumpkin, apple, mint, or chocolate and peanut butter for different flavors.

pumpkin pie smoothie in a glass with straws
Healthy Apple Pie Smoothie
Skinny Shamrock Shake
Chocolate Peanut Butter Smoothie Bowl
A glass with a green breakfast smoothie in it on a surface with bananas and spinach in the foreground and background.

Banana Peanut Butter Egg White Smoothie

This satisfying blend of banana, peanut butter, pasteurized egg whites, milk, and pantry staples is a nutritious breakfast or a healthier dessert alternative.
Prep Time5 minutes
Total Time5 minutes
Recipe Author Lynn April
Servings: 1 smoothie

Ingredients

  • 1 medium banana
  • 1 Tablespoon (16g) natural peanut butter or natural almond butter
  • 3 Tablespoons (46g) pasteurized liquid egg whites
  • 1 Tablespoon (7g) ground flaxseed
  • 1 cup (240mL) milk1
  • 2 Tablespoons (13g) peanut butter powder2
  • 1 heaping handful of spinach about 1 and ½ cups
  • 1 scoop vanilla or chocolate protein powder3
Need to keep track of your ingredients?Check out the printable ingredient list available from the author.

Instructions

  • Place all ingredients in a blender.
    1 medium banana, 1 Tablespoon (16g) natural peanut butter or almond butter, 3 Tablespoons (46g) pasteurized liquid egg whites, 1 Tablespoon (7g) ground flaxseed, 1 cup (240mL) milk, 2 Tablespoons (13g) peanut butter powder, 1 heaping handful of spinach, 1 scoop vanilla or chocolate protein powder
  • Blend on high until completely smooth. Serve immediately. Leftovers will keep in the refrigerator for a few hours but may begin to separate.

Notes

  1. Milk: Unsweetened almond milk works well, but use any milk or milk alternative you prefer.
  2. Peanut butter powder: This reduces fat and calories while keeping peanut flavor. If you prefer, substitute 3 tablespoons of your favorite nut butter instead.
  3. Protein powder: Use any protein powder you enjoy—vanilla or chocolate both work well.

Nutrition Disclosure

All nutritional values are approximate and provided as a courtesy. Changing ingredients or quantities will alter the estimated nutrition.

Serving: 1smoothie | Calories: 575kcal | Carbohydrates: 52g | Protein: 49g | Fat: 24g | Fiber: 9g