• The rich and delicious flavour that butter lends to baked goods is hard to beat, which is why so many recipes call for butter as their fat of choice. However, having an empty butter dish or wanting to cut down on saturated fats does not mean that you have to miss out on your favourite treat! Here are some of the best substitutes for butter when baking.

    Vegetable oil

    This is a handy alternative as vegetable oil is a common staple in many kitchens. Oils work the best when used in muffins or cakes, but can also be used for cookies in a pinch. The recommended ratio for substitution is ¾ cup of oil to every one cup of butter.


    To be honest, this one probably goes without saying. Margarine can be used in a one-to-one ratio and in just about any recipe that requires butter.

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    In many baking recipes, half of the butter required can be replaced by a fruit puree. The reason that we suggest using applesauce as your fruit of choice is that it will not influence the flavour of your baked goods. This is a great option for those looking to make a recipe a little healthier.

    Greek yoghurt

    This is a great option if you are looking to up your protein, and will work best in cakes or muffins. Substitute by using half the amount of Greek yoghurt to the amount of butter that is called for.

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    Offering higher vitamins and fibre with less saturated fats, avocado can be used in a one-to-one ratio with butter. Avocado will work best in dark baked goods that won’t show the fruit’s green colour.


    Substitute half the amount of buttermilk to the required amount of butter in just about any recipe. We would not, however, suggest using this substitution in pastries or pie crusts as it will significantly change the consistency of the dough.


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