Healthy Baking Swaps

Comfort foods, we all have them. Your Mom's homemade cookies, fresh baked bread, carrot cake. Instead of depriving yourself of your favorite foods, why not try some of these healthy baking swaps in your favorite recipes! If you are looking to cut calories without the expense of flavor try out some of these swaps.

Here are some of my favorite healthy baking swaps:

Avocado Puree
Swap For: Butter
Mashed or pureed avocado has a similar texture to butter with more heart-healthy fats and a smooth, rich taste that pairs perfectly with chocolate. Doubting this swap? Try this recipes for Avocado Mousse

Mashed Bananas
Swap For: Oil or Butter
This one's similar to the avocado swap but a much sweeter, ripe bananas add potassium and fiber to our favorite recipes. It’s a proven star in sweet stuff, and when combined with other baking fat swaps,

Unsweetened Applesauce
Swap For: Oil or butter
Fruit for fat? You bet. For sweeter recipes like brownies and fruity muffins, this swap is a definite winner. Applesauce offers the same consistency as butter or oil, but with zero fat, a little extra natural sweetness, and fewer calories. It even works in store bought mixes.

Ground Flax Seed
Swap For: Eggs, Oil or Butter
Rich in omega-3 fats and with a distinct nutty flavor, ground flax seed is one of the most surprising fat swaps out there. Mix three tablespoons of ground flax with one tablespoon of water for a paste that subs in for every tablespoon of oil or butter. One tablespoon of ground flax plus two to three tablespoons of warm water makes a "vegan egg" and can be used as an egg replacement, too.

Greek Yogurt

Swap for: Oil or Butter

This is one of the more common healthy swaps. This swap works perfectly in muffins, corn bread and cakes. Greek yogurt works great as long as you are swapping with full fat yogurt. Non fat won't give the moisture you are looking for.When a recipe calls for butter, replace half the butter with half as much yogurt. For instance, instead of 1 cup butter, use 1/2 cup butter and 1/4 cup yogurt.When a recipe calls for shortening or oil, replace half the oil with 3/4 the amount of yogurt. For example, instead of 1 cup oil, use 1/2 cup oil and 1/4 cup plus 2 tablespoons yogurt.