Have your cake and eat it, too!
Believe it or not, there is a balance of healthy and tasty when it comes to baked goods. The key is to make small changes one at a time until you find the perfect balance.
Whole wheat flour for white flour
This substitution can increase the nutritional benefits in almost any baked good. Whole wheat flour includes the outer shell of the grain, which provides extra fiber to aid digestion and can lower the risk of diabetes and heart disease. Using half whole wheat flour is enough to boost health benefits without significantly changing the texture.
Unsweetened applesauce for oil or butter Applesauce moistens while keeping the calories from fat at a minimum. This substitution works well in any sweet bread (like banana or zucchini), muffins, even with pre-boxed mixes!
Rolled oats for breadcrumbs While breadcrumbs can pack extra sodium, using rolled oats seasoned with herbs is a great way to sneak another whole grain into any meal.