10 Delicious Bakes That Use Oil Instead of Butter

The Great British Bake Off had us all racing to the shops to stock up on plenty of eggs, sugar and flour again this year. Over the summer, the whole country was bonkers for baking, with many of us spending the weekend whisking, beating and kneading to our heart’s content.

We’ve still got the baking bug, so we’ve done some research to find 10 glorious bakes that we can use our extra virgin cold pressed oils in - we can’t wait to get into the kitchen and give them a go!

Banana and Blueberry Granola Bars

These banana and blueberry granola bars from Sus over at Rough Measures are the perfect snack to take to the office or pop in the kids lunchboxes. It’s packed full of healthy ingredients to keep you feeling satisfied until your next meal, and the combination of blueberry and banana sounds lovely. Sus uses coconut oil in this recipe, but we think our macadamia nut oil would be a great substitute.

These banana and blueberry granola bars from Sus over at Rough Measures are the perfect snack to take to the office or pop in the kids lunchboxes. It’s packed full of healthy ingredients to keep you feeling satisfied until your next meal, and the combination of blueberry and banana sounds lovely. Sus uses coconut oil in this recipe, but we think our macadamia nut oil would be a great substitute.

Pumpkin Chocolate Chip Muffins

Aren’t these pumpkin chocolate chip muffins beautiful? The Petite Cook sure knows how to put autumn into a muffin. Pumpkin puree, pumpkin spices and cinnamon come together to create a warming and seasonal treat. Andrea uses olive oil in this recipe, but our apricot kernel oil would certainly complement the flavours in these muffins too.

Aren’t these pumpkin chocolate chip muffins beautiful? The Petite Cook sure knows how to put autumn into a muffin. Pumpkin puree, pumpkin spices and cinnamon come together to create a warming and seasonal treat. Andrea uses olive oil in this recipe, but our apricot kernel oil would certainly complement the flavours in these muffins too.

Pumpkin Zucchini Bread

This pumpkin zucchini bread is low in sugar and has a high veg content, a great treat for the healthier eaters among us! If you grow your own veg and find yourself with a big courgette glut at this time of year, this is a perfect way to use some of it up. Amber and Alex use coconut oil in this recipe, but it would be just as tasty with some of our avocado oil.  

This pumpkin zucchini bread is low in sugar and has a high veg content, a great treat for the healthier eaters among us! If you grow your own veg and find yourself with a big courgette glut at this time of year, this is a perfect way to use some of it up. Amber and Alex use coconut oil in this recipe, but it would be just as tasty with some of our avocado oil.  

Dark Chocolate Chunk Molasses Blondies

The things we would do for a batch of dark chocolate chunk molasses blondies right now.. There’s nothing quite like something warm and chocolatey straight from the oven on a chilly, rainy weekend, is there? Jessie uses coconut oil in this recipe, but our nutty macadamia nut oil would be a great substitute.  

The things we would do for a batch of dark chocolate chunk molasses blondies right now.. There’s nothing quite like something warm and chocolatey straight from the oven on a chilly, rainy weekend, is there? Jessie uses coconut oil in this recipe, but our nutty macadamia nut oil would be a great substitute.  

Pumpkin Spice Waffles

Some people get irritated with the pumpkin spice trend, but how could you when it results in things like pumpkin spice waffles? We’d just love to whip up a batch of these and drown them in good quality maple syrup. Jessie uses coconut oil in this recipe, but the subtle fruity notes in our apricot kernel oil would work nicely too.

Some people get irritated with the pumpkin spice trend, but how could you when it results in things like pumpkin spice waffles? We’d just love to whip up a batch of these and drown them in good quality maple syrup. Jessie uses coconut oil in this recipe, but the subtle fruity notes in our apricot kernel oil would work nicely too.

Vegan Pumpkin Cheesecake

The rise in veganism has cause a rise in some seriously impressive creativity in the kitchen. This vegan pumpkin cheesecake looks as creamy as can be, all thanks to the magic of plant-based ingredients like coconut milk and cashews. Dana uses olive oil in this recipe, but our macadamia nut oil would work really well with the pumpkin flavour too!

The rise in veganism has cause a rise in some seriously impressive creativity in the kitchen. This vegan pumpkin cheesecake looks as creamy as can be, all thanks to the magic of plant-based ingredients like coconut milk and cashews. Dana uses olive oil in this recipe, but our macadamia nut oil would work really well with the pumpkin flavour too!

Pumpkin Spice Cinnamon Buns

These pumpkin spice cinnamon buns sound like the ultimate comfort food. They’re particularly special because you can make the dough the night before and enjoy them as a totally hassle free but ridiculously delicious breakfast in the morning! Alexandra uses coconut oil in this recipe but our macadamia nut oil would be just as tasty.

These pumpkin spice cinnamon buns sound like the ultimate comfort food. They’re particularly special because you can make the dough the night before and enjoy them as a totally hassle free but ridiculously delicious breakfast in the morning! Alexandra uses coconut oil in this recipe but our macadamia nut oil would be just as tasty.

Pumpkin Sticky Toffee Pudding

This pumpkin sticky toffee pudding takes the pub grub classic to new levels of mouthwatering. Better yet, it’s packed full of healthy and natural ingredients like date paste, almond milk and pumpkin puree. Rachel uses coconut oil for this sticky toffee pudding, but apricot kernel oil would certainly do the trick as well.

This pumpkin sticky toffee pudding takes the pub grub classic to new levels of mouthwatering. Better yet, it’s packed full of healthy and natural ingredients like date paste, almond milk and pumpkin puree. Rachel uses coconut oil for this sticky toffee pudding, but apricot kernel oil would certainly do the trick as well.

Cinnamon Chai Banana Bread

This cinnamon chai banana bread just screams autumn, we love the warm flavours of chai - and you can’t go wrong with a good banana bread! A warm slice with a chai latte would be the perfect way to start your weekend. Sarah uses coconut oil for this bake, but the subtle, smooth grassy flavour of avocado oil just might be a perfect fit too.

This cinnamon chai banana bread just screams autumn, we love the warm flavours of chai - and you can’t go wrong with a good banana bread! A warm slice with a chai latte would be the perfect way to start your weekend. Sarah uses coconut oil for this bake, but the subtle, smooth grassy flavour of avocado oil just might be a perfect fit too.

Witch Finger Cookies

The recipe for these witch finger cookies is officially the only recipe you need this Halloween. They’re perfectly spooky and look tasty as anything to boot! We love the idea of using flaked almonds to create the look of witchy, gnarly fingernails. Taylor uses coconut oil in this recipe, but macadamia nut oil would work nicely too.   We hope you enjoyed these butter-less recipes. If you decide to bake any, make sure you let us know on Facebook or Twitter!

The recipe for these witch finger cookies is officially the only recipe you need this Halloween. They’re perfectly spooky and look tasty as anything to boot! We love the idea of using flaked almonds to create the look of witchy, gnarly fingernails. Taylor uses coconut oil in this recipe, but macadamia nut oil would work nicely too.

 

We hope you enjoyed these butter-less recipes. If you decide to bake any, make sure you let us know on Facebook or Twitter!