Replacing oil with applesauce shaves calories and fat from baked desserts like muffins, quick breads, brownies and cookies. However, fat plays an integral role in determining the shape, flavor and texture of your baked goods. Leaving it out altogether isn’t a good idea because oil helps prevent over stimulation of the gluten in the flour. Though the sugar found in applesauce acts a bit like oil in this regard, it doesn’t have quite the same effect. You can experiment to find an applesauce:oil ratio that produces a recipe to suit you.
Things You'll Need
Measure the applesauce in an amount equivalent to the oil called for in a recipe. For example, combine 1 cup of applesauce instead of 1 cup of oil with the other wet ingredients.
Add 1 tbsp. of oil per 1/2 cup of applesauce to the other wet ingredients. For example, add 2 tbsp. of oil if you used 1 cup of applesauce. The naturally thick consistency of the applesauce will compensate for the additional liquid from the oil.
Combine the wet and dry ingredients according to the recipe’s instructions. Bake as directed.
You can buy commercial products designed to replace the fat in baking. Typically these products combine fruit puree and pectin, a natural thickener. Experiment with different pureed fruits, such as apple, pear, plum, prune and banana.
References and ResourcesOChef: Substitutes for Fats in Baking
Allrecipes.com: Common Ingredient Substitutions