When it comes to unhealthy foods such as cookies, cakes/cupcakes, turn overs or brownies many people can feel for guilty for eating them considering their high fat and sugar content. Bakers all over the world have experimented their way into a communicable business with healthier choices without sacrificing good taste.

Cake: When baking cakes/cupcakes, replace fattening butter with canola oil, sunflower oil, or the more popular choice, applesauce. Applesauce will keep the cake moist and hold the flavor without the added fat of butter. Though oils in cake can flatten it, there is less fat in the cake without butter. Avoid oils such as Olive oil because of the strong taste, it can overwhelm the flavor of the cake and due to the thickness of the oil, it will not rise as much. Use the same amount of applesauce and oil as you would butter for cakes.

Cookies: When baking cookies, applesauce is not a very affective. Try substituting the butter for canola oil, this holds in the sugars, keeps a good dough color but after flour is added, the dough starts to fall apart. Replacing butter for mashed bananas is by far the healthiest choice, but the bananas give the cookies a cake-y look and the cookies do taste a little fruity. When replacing butter for oil, use the same amount of oil as butter but only use one egg instead of two; use the same amount of mashed bananas as butter.

Brownies: If you love moist, chocolate brownies you can easily substitute the vegetable oil with something healthier. Fruit purees often can serve as partial or total replacements for oil. While applesauce is the most commonly used, others such as pumpkin butter and blended apricots work just as well. Of course, the chemistry of these substitutes reacts differently in the batter, so they can alter the flavor, texture and aging of the brownies.