So I'm currently trying to develop a series of "healthy" baked goods that could serve as viable sweet snacks during the week. As part of that goal I've set a requirement that any sweeteners/fats I use must provide a nutrional benefit beyond the sugar/fat. This rules out things like honey, butter, most oils, maple syrup and artificial sweeteners. Last week I made some amazing Pumpkin Zuchini Muffins with applesauce as the sweetner and greek yogurt as the "fat". I'd like to try a dairy free version this week but I'm not sure if nut butters or avocado would actually work well here. Any advice?
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