Healthy Baking Substitutes
I really love baked treats and enjoy them often so I am always looking for ways to make them a little more healthy without adding artificial flavors or sweeteners. Over the past year I have been introduced to these tips and tricks to help make baking a little lighter. (Actually, these tips work to help me not feel so guilty about eating so many baked goods more than anything 
Applesauce:
Use instead of butter or oil in any recipe. If the recipe calls for a small amount up to 2 tablespoons you can substitute all of the butter for apple sauce. If the recipe calls for a greater amount substitute it for up to 3/4 apple sauce. For example, if the recipe calls for 1 cup of butter (2 sticks) use 3/4 cup applesauce and 1/4 cup butter or canola oil. (Thank you to Monica in North Carolina, for pointing out the previous typo, I really appreciate that!)
Pureed bananas or dates can do the same thing if you do not like applesauce. Remember if you make this kind of substitution, remember some fruits have a stronger flavor than others. So this substitution is best for a recipe that calls for fruit. For example, blueberry muffins.
Olive Oil:
Also instead of butter you can use light olive oil and get some healthy fats in the mix. Instead of 1 tablespoon of butter use the olive oil.
Egg whites:
You can substitute 1 egg for 2 egg whites. Caution: this might make the recipe a little dry and less tender. To combat possible dryness you can add mashed banana or applesauce to compensate for the lack of egg yolk.
Non-fat milk, cream or sour cream:
Do not be afraid to use the non fat version of milk, cream or sour cream instead of the full fat versions. If you need the milk to be a little more thick add a tablespoon of dry non-fat milk and mix well. For recipes that call for buttermilk you can add a tablespoon of lemon juice or white vinegar to a cup of milk and let it stand for 5-10 minutes before you add it to your recipe. Using plain yogurt or non-fat sour cream also works in the place of buttermilk.
Making small changes like these can make a big difference. I hope these tips help you enjoy your cupcakes, cookies and brownies in a new & healthier way. Let me know what you think in the comments section.
with the applesauce you say:
“Use ¾ cups per tablespoon that the recipe recommends.”
is that right 3/4 cups for 1 tablespoon? that seems like and awful lot???
I would like to do this but I’m wondering if there is a typo there??
Thank you so much, Monica, for pointing that out. It was a typo. I looked over my baking notes and looked on a few web sites to double and triple check, and I was incorrect with the first statement. It is corrected on the post now. It reads: “If the recipe calls for a small amount up to 2 tablespoons you can substitute all of the butter for apple sauce. If the recipe calls for a greater amount substitute it for up to 3/4 apple sauce. For example, if the recipe calls for 1 cup of butter (2 sticks) use 3/4 cup applesauce and 1/4 cup butter or canola oil.”
Thanks again!
-Chelsea
nice post. thanks.
You are so welcome. I enjoy posting things like this, that are gluten free and healthy.
Thanks for reading,
Chelsea