If you’re watching your fat intake or just want a lighter eating experience, here’s one way to have your cake and eat it too: use avocado instead of butter when you fire up the mixer. You can cut the amount of saturated fat in your muffins, cakes or cupcakes by close to half, and while the food will definitely be lighter, it will still be delicious and rich.
We’ve seen this tip in a couple of places, but the folk at The Kitchn explain how to apply the substitution really well:
You can substitute avocado for butter in a 1:1 ratio, but since it doesn’t melt the same way it won’t coat your dry ingredients the same. You need to increase your wet ingredients a little to compensate. In my kitchen, I just substitute avocados for half of the butter instead.
You’ll need to mash up your avocado really well to get it as smooth as possible, but other than that, you won’t need to change much about the recipe or the cooking process. The Kitchn notes that you may need to decrease your oven temp by a few degrees if you’re going for a total substitution to prevent over-browning.
Don’t go overboard — you need fat in your diet — but if you’re looking for a means to make those muffins a little healthier, this is a great way to do it.