Replace Oil in Baking
I would like to know if I can replace 1/2 of called oil amount with milk instead of applesauce in order to still keep the moist and muffin texture of original recipe. Thanks a lot!!
Here is the original recipe:
Chocolate Chip Banana Muffins
1 1/2 cups mashed bananas
2/3 cup sunflower seed oil
1 egg, beaten
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup white sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
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If I understand you correctly, you know you can replace half the oil with applesauce, and you want to know if you can use milk instead. I think the answer would be "no." Oil makes baked goods moist because it doesn't evaporate during baking. When you use applesauce (or prunes) the moisture also doesn't evaporate (as much) because it's bound to the fruit fiber. Milk will just evaporate, although if you use whole milk, it will leave behind some fat.
if you don't want to use applesauce, and are looking to dairy instead, try (non-fat) plain yogurt. milk will thin the batter, and it won't set up properly. yogurt will allow you to reduce the fat and retain the moisture without watering it down.
Flax seed can be used as a substitute for fat. I usually replace half the fat with flax (the ratio is 3-to-1 which seems like a horrifying amount of flax but it works). Be aware that it will add a nutty flavor and will produce a darker product, so think about your flavor profile and desired looks before using flax. I love it in muffins and quickbreads.
How about upping the mashed banana in place of the oil? Altho any fruit sauce will work. A pear & banana muffin sounds wonderful. Pear sauce can be made on your stovetop very easily from fresh pears and a drop of water or honey. Good luck!