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Applesauce as a substitute

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I have a good apple muffin recipe that I'd like to modify. I'm wondering if applesauce would enhance the apple flavor presence and I've also heard that it can be used as a substitute in some recipes to make the healthier. I was wondering if anyone has had any experience with this and could offer any advice or rules of thumb.

Thanks for any help.

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  1. I have had success substituting 50% of the canola oil in cakes with applesauce. I have had success doing this with carrot cakes, pineapple upside down cakes, and also coffee cakes. I have also used applesauce as a substitute for oil in some breakfast recipes like baked oatmeal. I don't often bake muffins, but I would say "give it a try!"

    1. I frequently use applesauce as a fat substitute. You can usually replace about 1/3 of the fat - any more and the mixture gets too wet (in part this depends on how 'wet' your applesauce is). This only works for replacing oil - not butter. Adding applesauce won't give you a real difference in flavor though. If you want an apple flavor and even less fat I would recommend using apple butter. Since it's thicker it's a better substitute for oil. It does add sugar though, so it's not quite as healthy. Still, we love muffins made with apple butter - they have a great flavor!

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      1. re: lupaglupa

        I agree completely. I usually replace only 1/2 of the oil in quick bread/muffin/cupcake recipes with applesauce, but I'll go all the way when using apple butter. The texture will be different - the more oil you replace, the more spongy/springy the muffins will get - but in some recipes, I'll use all apple butter, and you can barely tell.

        Oh - and don't have apple butter, you can easily make it by cooking a jar of applesauce down in a crock pot (or on a stove, but this require more work). I add some cinnamon and a pinch of nutmeg, cloves, and allspice to my applesauce, and let the crock pot go, uncovered, for about 6-7 hours. No sugar necessary, although may people add it.

      2. I make these Moist Banana Muffins all the time. My son can't have dairy products and these have no butter or milk. They are very forgiving, so you could use apple instead of banana, or whatever combination you like. I sometimes make banana strawberry muffins.

        http://www.razzledazzlerecipes.com/mu...

        1. I use half applesauce and half butter or oil. If I'm making them only for myself I'll use all applesauce since I don't mind the texture. I usually microwave them if they've been sitting out for a day or two.