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.