Unless you have superhuman self-control, baking can often have you heading to the gym while the cake cools. Although we can't make cookies calorie-free, there are ways you can bump up the nutrition and cut calories the next time you go to make a sweet treat. With a few simple substitutions and switches, you can have the muffin and its top — without the muffin top.
- Substitute the sweet stuff: Although sugar isn't loaded in calories, your body stores it as fat — not good! Sugars offer a quick burst of energy but leave you crashing after a slice of cake. Instead of using refined sugar to make your baked good sweet, opt for zero-calorie sweeteners or all-natural sweeteners like Stevia. Just keep in mind any needed measurement adjustments or possible changes in texture when baking with a sugar substitute. You can also use a little honey or maple syrup to sweeten the deal.
- Mix up the flour: White, all-purpose baking flour is highly processed with little nutritional value. Switch to whole wheat flour for a boost in fiber, keeping you full for longer so you won't go back for seconds, thirds . . . or fourths! For gluten sensitivities, try baking with almond flour or brown rice flour.
- Lose the butter: Unfortunately, buttery goodness can pack on the pounds by way of calories, fat, and cholesterol. There are many substitutes you can make to cut the calories in your favorite baked goods — and no one will ever know! One cup of applesauce has 100 calories versus one cup of butter, which is loaded with over 1,500 calories! Other healthier and lower-calorie butter substitutions include avocados, Greek yogurt, and canola oil.
