Gramma Jackie wrote:
Here is an excerpt from The McDougall Program for Women book about baking without oil:
Eliminating oil in baking is a real challenge because oil keep the baked goods moist and soft. Replace the oil called for in the recipe with half the amount of another moist food such as applesauce, mashed bananas, mashed potatoes, mashed pumpkin, tomato sauce, soft silken tofu or soy yogurt (keep in mind that tofu and soy yogurt are high fat foods). There are several fat replacers on the market for example, Wonderslim Fat and Egg Replacer and Sunsweet Lighter Bake.
Cakes and muffins made without oil usually come out a little heavier. For a lighter texture use carbonated water instead of tap water in baking recipes. Be sure to test cakes and muffins at the end of baking by inserting a toothpick or cake tester in the center to see if it comes out clean. Sometimes oil-less cakes and muffins may need to be baked longer than the direction advise, depending on the weather or the altitude at which you live.
Gramma Jackie, your answers have been invaluable to me. I can't thank you enough!