I have noticed some of my older recipes for baked goods used banana as the substitute “butter” base.
Over the years, having gotten to know the area better, I have had the opportunity to harvest wild apples. Since knowing that, the bases for my baked goods have switched from store bought bananas, to unsweetened local apple sauce.
One can substitute any recipe that calls for butter, using apple sauce as a healthier option.
¾ c unsweetened apple sauce
½ c plain yogurt (I use the thicker Olympic Greek style, “Krema”)
¾ c unsweetened almond milk (any kind of plain unsweetened milk or milk substitutes will do)
Whisk the above ingredients together
1T baking powder
1/2 tsp Himalayan salt
¾ c cornmeal
1 c home milled flour
2 tsp psyllium husk flakes
½ c toasted unsweetened shredded coconut (un toasted is also fine, though toasting brings out the flavour!)
1 small diced apple (approx 3/4 c)
¼ tsp allspice
Thoroughly blend the dry ingredients with the wet.
Thoroughly grease muffin tins or 9” baking pan. I like to use grapeseed oil to grease as it is a very light oil.
Evenly fill each muffin cup, bake in preheated oven 400f, 15 minutes.
If you make 1 x 9: cake pan bake 25 minutes in a preheated oven 400f.
until the top is golden and the batter springs back when you gently push the dough.
About butter substitutions: