7 Healthy Baking Swaps for a More Nutritious Treat

It’s funny to me that January is National Baking Month, since this is the month that people are usually experimenting with diets and cleanses for a healthier start to the year. But, hey. Who said you can’t have healthy baked goods, too? I’ve got seven of my favorite healthy baking swaps for you to try out in your next recipe!

I’ve never considered myself a baker. I usually shy away from baking because it requires precise measurement. Something I’m not necessarily good at. Aside from needing to perfect measurements, it’s usually more difficult to makeover a favorite baked good into something healthier than it is any other meal.

Take for example these cranberry gingerbread muffins (which are to die for by the way!). I have a habit of creating cooking class menus before I’ve tested recipes which means I’m usually crossing my fingers they work out. These muffins were on a holiday menu and it took about five tries to get them right… ugh! The result was totally worth it though.

Whether you’re a newbie baker or more experienced in the kitchen, I’ve found that these seven healthy baking swaps are foolproof and can be applied to just about any recipe!

Baking Swap #1: All-purpose flour swapped for whole wheat flour or almond flour + oat flour

The two things you want to look for in a more nutritious flour is the fiber to carbohydrate ratio. The higher the fiber content, the less carbohydrates will be processed in the body as sugar, keeping blood sugar levels stable.

Related recipe: Superfood Chunky Monkey Banana Bread

The AP flour to whole wheat flour is a 1:1 ratio. The AP flour to almond and oat flour is a 1:½ + ½ ratio for a gluten-free, lower carbohydrate alternative. The texture might be slightly more dense, but with the right wet ingredients it will still be plenty moist!

Baking Swap #2: One egg swapped for a flax egg

This is a simple swap if you’re looking to experiment with vegan baking. To make a flax egg, combine 1 Tablespoon ground flaxseed with 3 Tablespoons water in a small bowl and set aside until gummy. The flax egg will act as a binding agent in recipes (you just can’t scramble them!).

Related recipe: Gluten Free Vegan Oatmeal Breakfast Cookies

Baking Swap #3: Cocoa powder swapped for cacao powder (1:1 ratio)

I’m always looking to boost nutrition where it goes unnoticed and this is one of my favorite healthy swaps in my pantry. Cacao powder is raw, meaning it is processed via a cold-pressed method which retains more of the antioxidants and nutrients found in cocoa beans.

Related post: Double Chocolate Sweet Potato Brownie Muffins

Baking Swap #4: Processed white sugar or brown sugar swapped for coconut sugar (1:1 ratio)

Sugar is sugar, but at least there’s more natural versions of the sweet stuff. Coconut sugar is a fantastic dry sugar substitute because it is low glycemic – meaning it won’t spike your blood sugar levels (and lead to the dreaded crash and burn). Coconut sugar is slightly nutty, so it works well as a replacement for both white and brown sugar!

Related recipe: A Healthier Fresh Apple Pound Cake

Baking Swap #5: Buttermilk for non-dairy milk + lemon juice or apple cider vinegar

Non-dairy buttermilk is totally possible with the help of a little acidity from lemon juice or apple cider vinegar. Mix 1 Tablespoon of your acid of choice with non-dairy milk and set aside for about 10 minutes to “curdle”. You’ve got buttermilk, friends!

Baking Swap #6: Butter or margarine swapped for avocado or vegetable puree

I will admit that I don’t use this swap often since I usually reach for coconut oil, but some of you might not like the coconut-y taste or are looking to cut back on oils. Try substituting butter with mashed avocado or vegetable puree (pumpkin and sweet potato work really well here!).

Related post: Double Chocolate Sweet Potato Brownie Muffins

Baking Swap #7: Corn syrup swapped for coconut nectar or molasses

Corn syrup is known for its sticky goo-like quality in recipes. It’s also highly processed and contains one of the most overproduced crops: corn. Swap corn syrup for coconut nectar or molasses for that similar sticky-like texture with added nutritional benefits! Side note: you could swap for brown rice syrup, however, I’ve seen stores start to remove this product from the shelves due to its high arsenic levels. Yikes!

Related recipe: Tart Cherry & Almond Protein Granola

Happy baking!