When I think of “baked goods” and “baking”, images of cakes, breads, brownies, and cupcakes come to mind. Chocolate, decadence, and sugar. While I don’t tend to think of baked goods as healthy, there are several backing hacks of substitution that can make your homemade treats healthier and more guilt-free!
Butter is a one of the most common fat products used as a leavening agent in baking, adding flavor and texture when combined with sugar. However, it is high in calories, cholesterol, and saturated fats. As a dairy product, people with lactose intolerance have to avoid it. Here are possible substitutions:
Greek yogurt is dairy-based with protein and less calories. Greek yogurt actually makes for softer baked goods, yet keeps structure and adds moisture. Replace 2 parts butter with 1 part Greek yogurt.
Nut butters are a great source of protein and fat, and will add even more flavor to your baked goods. Replace 1 part butter with 1 part nut butter.
Applesauce / pumpkin puree / bananas / avocados are great substitutions with additional vitamins and minerals. They add structure, moisture, and a natural sweetness and flavor that can also reduce added refined sugar. You may have to add some fat from other ingredients, but you can replace 1 part butter with 1 part fruit.
Olive oil / coconut oil are a bit trickier to substitute, as they are liquid and can have strong flavors. Although they should not substitute recipes where the fat should remain solid or will be creamed, they work well in recipes with a fruity, nutty, or otherwise strong flavors such as breads and muffins. Replace 4 parts butter with 3 parts olive oil. Replace 1 part butter with 1 part coconut oil.
