Clean Greek Yogurt Banana Muffins

Greek Yogurt Banana Muffins


Hello Intensas!

Some of you (and people from Instagram, which is awesome!) have asked me for the recipe for the healthy muffins I’ve been baking. I say I’ve been because this is my third attempt. The first time they were not as good as I thought they would be (sorry to Pamela who tried them and pretended they were nice, such a classy lady), and the second one I forgot to add eggs! They were still good but the third time…oh my gosh, delicious!- uh-hum modestia aparte.

The reason why I started baking these muffins  (I got the recipe from the internet) is because well, I am a nutritionist! and I’m obsessed at making healthy, clean, simple food (I don’t like recipes with lots of ingredients or that require Chef-like cooking skills).

Oh and because I LOVE bread. Although I’m sure this is not as good as un buen pan dulce, guess what? carbies don’t make barbies!

So me and my roommate- who is a nutritionist as well- decided to stop buying processed grains and baked items made with white flour (yes, we like doing experiments), so thankfully I have these muffins as a guilt-free indulgence for my carb cravings. 

These are perfect to make on lazy Sundays because you can keep them in your fridge or freezer and take them as a grab-n-go breakfast for the rest of the week. 



-1 cup plain greek yogurt (I use 0% fat)

-2 cups oatmeal or quick oats

-2 ripe bananas

-2 eggs (based on my experience, you can definitely skip the eggs, the muffins will not be as moist though)

-1/4 cup brown sugar (last time I used honey instead but brown sugar gives muffins a very pretty caramel like color)

-1 ½ tsp baking poder

-1/2 tsp baking soda

-As much as you want of your favorite toppings! Chocolate chips, shredded coconut, granola, almonds, pecans, blueberries…you name it.


-Set the oven to 400F

-Spray with oil the muffin pan (because no oil is used, it may stick if you don’t)

-In a blender or food processor, mix all the ingredientes exept the nuts/chocolate. Be patient as it can take a while to blend them all. Add a Little bit of water if needed but be careful! You don’t want the batter too runny.


-Now pour on muffin pan and decorate with your toppings.

-Bake for 15-20 minutes. You can stick a flat knife on one of the muffins, if it comes out clean it means that they’re done.


-Let cool for 10 minutes…and devour! no wait, I’m joking, eat 1 or two and save them for the week…unless you are sharing!

Hopefully recipes as yummy as this one will inspire you to eat healthier and take care of your body…remember that we are what we eat. Oh and don’t feel bad if they don’t come out perfect, mine are finally tasting good.


The muffins are super moist, I hope you like them!


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