The Lemon Poppy Seed Muffin Smoothie Bowl

The Lemon Poppy Seed Muffin Smoothie Bowl Recipe

By VegetaFull

🔪Prep Time: 10 minutes


2 large very ripe bananas

1 small yellow zucchini, skin on (4-6”)

¼ cup (2 oz.) freshly squeezed lemon juice

1 teaspoon lemon zest

1 teaspoon of almond extract

2/3 cup (62 grams) of rolled oats

1/4 teaspoon of fine sea salt

1½ tablespoons of poppy seeds

2 tablespoons of almond butter

4 large medjood dates, pitted

1½ cups (97 grams) of steamed and frozen cauliflower florets


1Frozen cauliflower that is slightly thawed produces a creamier texture when blended, so pop it in the microwave for 30 seconds, or just let it sit on the counter while you gather your other ingredients.

2Add the bananas, zucchini, lemon juice & zest and almond extract to the blender container followed by the oats, salt, poppy seeds, almond butter and frozen cauliflower.

3Secure the lid onto the blender container and blend, starting on low speed and working up to medium speed. You may need to stop and scrape down the sides of the container as you go, or use the tamper to push the food down and around towards the blade, if blending with a Vitamix. This may take a minute or more, depending on your blender.

4Scoop the lovely, sunny mixture, which will be the consistency of loose oatmeal into two bowls and top with sliced almonds.

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