Blueberry Banana Smoothie with Hibiscus Infused Maple

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Maple Blueberry Smoothie by Runamok Maple

Joanne Ozug from FifteenSpatulas was generous enough to share her smoothie recipe, using Hibiscus Infused Maple.  The following recipe is from her blog.

While I’m not a smoothie every morning kind of person, I do get a hankering for one every few weeks or so. They’re creamy and sweet, and a cinch to make.

My position on smoothies is that they should strike a balance between healthy and delicious. I do want nutrition to my smoothie, but I also don’t want to feel like I have to choke it down because it tastes wretched.

This Blueberry Banana smoothie is pretty simple, and has six ingredients: frozen blueberries, frozen banana, cashew milk, fresh baby spinach, collagen powder, maple syrup. You have your fruit component, extra vitamins and fiber from the spinach, collagen powder for a boost of protein and other benefits, and a touch of maple syrup to sweeten and add flavor.

And with the cashew milk, it’s dairy-free, but feel free to use regular milk if you prefer. You could also use almond milk if that’s what you have.

For the maple syrup, I’ve got a bunch of Runamok Maple‘s infused and barrel-aged syrups in my fridge, and tried adding their Hibiscus Flower infused maple syrup, knowing that hibiscus has a flavor affinity with blueberry. It added an interesting flavor note and a little sweetness to the smoothie that also helps “hide” the collagen and spinach a little bit.

Feel free to tweak the ingredients to your taste, and use the amounts as guides to experiment with. I love that there are a million combinations when it comes to smoothies. Enjoy!


  •  cup frozen blueberries
  •  frozen peeled banana
  •  3/4 cup unsweetened cashew milk
  •  cup fresh baby spinach, packed
  •  tbsp collagen powder
  •  to 2 tbsp Runamok hibiscus maple syrup, or other sweetener of choice*


  1. Place all ingredients in a blender, and blend until smooth.
  2. Serve immediately.

by Joanne Ozug