Who doesn’t love the buttery flavor when it comes to baked products! But the quantity of butter used in baking is directly proportional to the guilt we experience after having it. Butter is high in saturated fat which is considered a bad fat. A high intake of saturated fat is linked with heart diseases and a rise in cholesterol levels. Also, butter is high in calories and barely contributes to health, however, its contribution in taste is sky-high. To maintain a healthy lifestyle one should look for butter substitutes for baking. If it is not possible to replace the entire amount of butter used in the recipe, one should always try to reduce portions and use it in a ratio of 1:1.
Butter acts as a leavening agent in baking, which means it introduces air into the baked goods thus making them light and fluffy. It also contributes to the flaky, moist texture as well as to the rich and tasty flavor of the baked goods. Without these properties, baked goods might be flat, dry, and flavorless indeed. However, there are various butter substitutes for baking that preserve the similar texture and flavor. These substitutes are healthy as they provide many nutritional benefits.
1. Apple sauce
It is basically boiled mashed apple, which adds fiber to the baked product apart from acting as a wonderful butter substitute. It is much lower in fat and calorie content when compared to butter. 1/2 cup of apple sauce for every 1 cup of butter works well.
2. Flax/ Chia seeds as butter substitutes?
These seeds are a good source of omega-3 fatty acids and are the powerhouse of most of the nutrients that our body requires to function daily. Prepare flax egg or chia egg by mixing 1 tbsp of grounded seeds with 3 tbsp of water. Let them sit for 15-20 minutes. This mixture works as the best substitute for 1 egg.
Pureed banana (mashed or blended) adds extra nutrients and lowers the fat and calorie content that comes from butter. It also adds flavor and aroma to the baked goods. Add Banana puree to the batter slowly until you reach the desired consistency.
Coconut and olive oil are comparatively healthier options. Use it in the ratio of 3/4 cup for every 1 cup of butter. Though this does not lower the fat and calorie content.
It is the most healthy substitute with loads of protein and works best for cakes. It makes them moist and velvety. 1/2 cup for every 1 cup of butter works well.
Works similar to yogurt with the same ratio. However, reduce any other liquid ingredient from the recipe to compensate for the consistency.
7. Pumpkin puree as butter substitute?
Boiled masked pumpkin adds extra nutrients to the baked product lowering the fat and calorie content. It also adds mild natural sweetness to your recipe. 3/4 cup for every 1 cup butter works best.
Pureed avocado in equal parts for the amount of butter has higher fiber, higher vitamin K/C/B-5/B-6/E.
Share your experiences of how your recipes turned out using these butter substitutes 🙂
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Check out our health blog for more such substitutes of sugar, frostings, creams and mind blowing food facts.