18 Answers

I’m trying to cut out butter and margarine and baking is one area where I can make lots of changes. I’ve used olive oil successfully in a few recipes now (especially muffins instead of cup cakes) and wonder is there any problem doing so? Does olive oil loose healthy properties when heated? And what changes should I notice in cakes/muffins where I use oil instead of saturated fats/ margarines?

Posted by mom176887, 7th April 2016

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  • i use olive oil in all my baking. i make sure to use a baking/cooking olive oil,they will not have a strong flavor and also have a higher smoke point if using for cooking.
    i find flavor in my baking is the exact same as using butter and the moist texture is lighter (and personally nicer) when using olive oil instead of butter

  • Even if it does lose some of its health benefits by baking, it’s still healthier then butter or margerine. Keep going with your swap

  • I’ve noticed olive oil can be too strong a flavour. I’ve tried vegetable oil instead of butter which has worked out great but don’t know if it’s any ‘better’ for you! Happy baking!

  • I used it and it was too olive flavour so next time I would use a light olive oil as there would not be such a strong flavour.

  • I’ve used olive oil in muffins and mud cakes. They turned out great.

  • I also use olive oil in baking with no issues but recently I have converted to coconut oil. It gives baked goods a lovely undertone of coconut flavour.

  • I think it makes the food taste yummier. I only cook with olive oil, rice bran oil and coconut oil. I think they’re healthier options to butter and even more so for margarine

  • I made zuchini muffins lastnight with olive oil and they were a bit too moist. I’m going to try nuttelex next time :)

  • Butter (not margarine) is actually fine to use in baking and if you’re wanting healthy and trying an oil, coconut oil is always the best and most healthy option. Butter being unhealthy is an outdated misconception. The body needs the fat (like butter) to burn otherwise it is deprived of what it really needs and clings more to sugars in the body (fructose) which turns straight into fat.

  • I have used it as a healthy alternative . I have noticed a difference in taste

  • olive oil will make cakes more moist. Usually though you need to check the conversion of butter to oil as it isn’t always one for one. There are many baking website that will have this. As for taste it will probably depend on the recipes and what other ingredients are in it.

  • Try different olive oils and trial the difference in flavour, could be fun?

  • A light flavoured one is fine. You could also try other oils too. Grape seed works well too.

  • I have used olive oil in cooking and the taste is good.

  • I use olive oil but I would use a light tasting one so it doesn’t take over with the flavour.

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