How to Make Any Baked Good Healthier

October 15, 2024

It doesn’t have to be a special occasion to bake. There’s never a bad season for a loaf of banana bread or cardamom buns. Many of us could probably eat our weight in butter and sugar, though it’s not the healthiest option. But that doesn’t mean we need to put away the mixer. By swapping a few ingredients, you can create healthy baked goods that will still satisfy your sweet tooth. And don’t worry — none of these tips will turn your cupcake into a green smoothie.

Want to learn how to make healthy baked goods? Follow a few of our recommendations below. Some words of wisdom before you go off and play mad scientist: Start out small with your ingredient swap experiments. You might have to adjust the ratios of things or change how long you need to bake something. Be bold, but be patient.

1. Choose organic ingredients.

Organic Milk, Baking, Unsplash — Credit: Unsplash

Use organic ingredients in your healthy baked goods, especially with dairy, if you can afford it. Not only can you be sure that it’s free of antibiotics and growth hormones, but organic milk is thought to be higher in omega-3 fats (although the difference isn’t that significant). Grass-fed butter — which is an add-on certification for the USDA ‘organic’ label — uses milk from grass-fed cows to create a product that is higher in omega-3s and conjugated linoleic acids (CLAs).

And of course, if you’re baking with any fruit or vegetables, make sure you’re buying organic if they’re on the “Dirty Dozen” list, which looks at the pesticide contamination in produce.

2. Use less white sugar.

Sugar does a lot more than add sweetness to your favorite healthy baked goods. It keeps your cookies soft, stabilizes your meringues, and adds height to your cakes. Even so, there are ways to lessen or alter the kind of sugar you’re using without any negative impact. You can reduce the white sugar in a recipe by about a third without seeing any negative results.

You can also swap out some of the white sugar for something a little more natural, like honey, maple syrup, coconut sugar, and sometimes fruit purées like applesauce.

3. Swap white flour for whole-wheat.

Whole Wheat, Unsplash — Credit: Unsplash

As the name implies, whole-wheat flour uses the whole wheat kernel — the bran, endosperm, and germ. As a result, it’s higher in protein content (about 13% versus 11% for most all-purpose flours) and fiber.

Swapping out all-purpose flour for whole-wheat can be tricky, but King Arthur’s Flour says you can swap 25% of all-purpose flour for whole-wheat flour without changing the flavor or texture of your recipe. They also recommend that you substitute flour by volume instead of weight because whole-wheat flour weighs less.

4. Switch out your fats.

If you’re looking to switch up the amount of fat you’re using, fruit is a great place to start. You can substitute half the butter in a recipe with mashed bananas, apple butter, prunes, or avocado. Swap the kind of fat by using extra-virgin olive oil in any recipe that calls for melted butter. According to Bob’s Red Mill, a good rule of thumb to follow is to substitute ¾ cup oil for every one cup of butter.

And butter isn’t the only fat to play within a recipe. Other healthy substitutes include using Greek yogurt instead of sour cream. Or skim ricotta for half of the needed cream cheese.

5. Sneak in some healthy extras.

Carrot Cake, Unsplash — Credit: Unsplash

Another easy way to amp up the health factor in your baked goods is by adding healthy extras. Shredded veggies like carrots and zucchini are classic additions to sponge cakes and cupcakes, and puréed pumpkin is great when swirled into brownies. Small note: You might have to adjust the time in the oven based on the added moisture.

If vegetables aren’t your thing, try adding nuts and oats to your next batch of cookies for a dose of healthy fat and fiber.