I love using Greek yogurt in baking recipes because it’s a nutritious ingredient that is versatile enough to work in baked goods to add nutrients without sacrificing taste. Plus, it’s a fridge item that I always have stocked so I never have to make a last-minute grocery store run when I’m making something – I know Greek yogurt can serve its purpose in a variety of recipes! These Marble Peanut Butter muffins (with chocolate!) is made with FAGE BestSelf Lactose-free Greek yogurt, which is perfect for those who love the benefits of baking with yogurt but need a lactose-free option. Not only do I eat BestSelf plain in a yogurt bowl, but I use it for baking, cooking, as a base for spreads and dips, smoothies, and even savory recipes like chicken salad. So much to work with here, which is why I stock up weekly!

Besides adding nutrition like protein and calcium, Greek yogurt helps baked goods stay tender and light. The acid in Greek yogurt helps activate baking soda which provides baked goods like cakes, loafs, and muffins with a fluffy and soft texture. FAGE BestSelf Lactose-free Greek yogurt is higher in protein and lower in fat compared to other ingredients used in baking such as cream cheese or sour cream. It’s still real dairy, creamy Greek yogurt – made with a few simple ingredients like skim milk and active cultures but just without the lactose! The texture is honestly incredible and if I didn’t tell you it was lactose-free, you would never taste the difference.

So if you’re looking for more lactose-free ingredients to use in your baking recipes this season, FAGE BestSelf is a nutritious and versatile option available now. You can find a store locator near you here! I love using Greek yogurt in these Marble Peanut Butter muffins because I can make it without adding any butter and I still get a fluffy muffin as a result. Eat it plain or crumble it as a topping to your plain yogurt bowls – a combination that you can’t go wrong with, anytime of the day!

Marble Peanut Butter Greek Yogurt Muffins

Time: 1 hour 15 minutes Yields: 12 large muffins

Ingredients:

• 2 cups whole wheat pastry flour
• ¾ cup coconut sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup plain FAGE BestSelf Greek yogurt
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• ½ cup unsweetened applesauce
• ½ cup creamy unsalted peanut butter
• ½ cup dark chocolate chips

Instructions:

1. Preheat the oven to 350F. Spray a muffin pan with non-stick spray (or use a silicone muffin pan) and set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, mix together the eggs, vanilla extract, applesauce, peanut butter, and FAGE BestSelf.
4. Pour the Greek yogurt mixture into the large bowl with the dry ingredients, and mix until just combined. Do not over mix.
5. Melt chocolate chips in the microwave in 15-sec intervals and stir until melted and smooth. Take about half the batter and fold into melted chocolate chips.
6. Fill the muffin cups by alternating small scoops of batter (2 tbsp or so of each batter). Using a toothpick or a butter knife, swirl batters together gently.
7. Bake for 25 minutes or until a toothpick inserted in the middle the muffin comes out clean.
8. Keep for up to 4 days at room temperature or store in the freezer for up to 3 months.