The Best Butter Substitutes for Baking
1. Applesauce: The Moisture Master
This sweet stuff is often used as an oil replacement in baking recipes, but it works just as well for butter. Try swapping it in cake-like recipes for half the butter: If a recipe calls for two cups of butter, use one cup applesauce and one cup butter. If you replace all the butter with applesauce, your baked goods will be more moist and dense but have less fat and calories.
Nutritional benefits (per 1/4 cup):
- 25 calories (vs. 204 for butter)
- 0 grams fat (vs. 24g for butter)
- 0 mg cholesterol (vs. 62mg for butter)
- Natural sweetness – May reduce added sugar needs
- Fiber – Adds nutritional value
Best uses:
- Muffins and quick breads
- Cakes (especially chocolate and spice cakes)
- Brownies
- Cookies (creates ca chewier texture)
Conversion ratio:
- Replace 1:1 for all butter (denser, moister result)
- Replace 1:2 (1 cup applesauce + 1 cup butter) for a balanced texture
- Use unsweetened applesauce to control sugar content
Pro tips:
- Start with a 50/50 replacement to test texture preferences
- Reduce oven temperature by 25°F to prevent over-browning
- Reduce baking time slightly, as applesauce adds moisture
- Works best in recipes that are already moist and dense
2. Greek Yogurt: The Protein Powerhouse
Your favorite breakfast food is a great substitute for butter, especially when making cookies. If a recipe demands a full cup of butter, use a quarter cup of Greek yogurt and a half cup of the real stuff. You’ll still get the taste and texture you love, but with less saturated fat and calories.
Nutritional benefits (per 1/4 cup plain, nonfat):
- 35 calories (vs. 204 for butter)
- 0 grams fat (vs. 24g for butter)
- 9 grams protein (vs. 0g for butter)
- Probiotics – Supports gut health
- Calcium – Bone health support
Best uses:
- Cookies (especially soft, chewy varieties)
- Cakes and cupcakes
- Scones and biscuits
- Pancakes and waffles
Conversion ratio:
- Replace 1:2 (1/2 cup yogurt for 1 cup butter)
- Replace 1:4 yogurt + 1:2 butter for balanced results
- Use plain, full-fat Greek yogurt for the richest results
- Nonfat works but may create a slightly drier texture
Pro tips:
- Use room temperature yogurt for the best mixing
- Add 1/4 teaspoon of baking soda per cup of yogurt to neutralize acidity
- Drain excess liquid from yogurt before using
- Creates tender, moist baked goods with a slight tang
3. Canola Oil: The Easy Swap
This oil may have more calories than butter, but it is far lower in sodium, saturated fat, and cholesterol. This substitution is best for recipes that call for melted butter, and you can make an equal swap.
Nutritional benefits (per tablespoon):
- 120 calories (vs. 102 for butter)
- 14 grams of fat (vs. 12g for butter)
- Only 1g saturated fat (vs. 7g for butter)
- 0 mg cholesterol (vs. 31mg for butter)
- Omega-3 fatty acids – Heart-healthy fats
- Vitamin E – Antioxidant benefits
Best uses:
- Recipes calling for melted butter
- Brownies and bars
- Quick breads and muffins
- Pancakes and waffles
- Cakes (especially oil-based recipes)
Conversion ratio:
- Replace 3/4 cup of oil with 1 cup of butter
- For melted butter recipes, use a 1:1 ratio
- Reduce slightly for denser baked goods
Pro tips:
- Creates a moist, tender crumb
- Baked goods stay fresh longer
- Works well in chocolate recipes
- Can also use avocado oil for similar benefits
Other healthy oil options:
- Avocado oil – High smoke point, neutral flavor
- Coconut oil – Solid at room temp, tropical flavor
- Olive oil – Best for savory baked goods
4. Prune Puree: The Secret Weapon
It may sound crazy, but prune puree works as a healthier alternative to butter, especially in recipes that use cinnamon and chocolate. Replace the butter entirely with prune puree, either store-bought or homemade, to make low-fat and low-calorie treats you will love.
Nutritional benefits (per 1/4 cup):
- 70 calories (vs. 204 for butter)
- 0 grams fat (vs. 24g for butter)
- 0 mg cholesterol (vs. 62mg for butter)
- High fiber – Supports digestion
- Natural sweetness – Reduces sugar needs
- Antioxidants – Health benefits
Best uses:
- Chocolate brownies and cakes
- Spice cakes and gingerbread
- Dark chocolate cookies
- Any recipe with strong flavors that mask the prune taste
Conversion ratio:
- Replace 1:1 for all butter
- Start with 1:2 (1/2 cup puree + 1/2 cup butter) to test
How to make prune puree:
- Combine 1 cup pitted prunes with 6 tablespoons of hot water
- Blend in a food processor until smooth
- Store in refrigerator for up to 2 weeks
Pro tips:
- Prune flavor disappears in chocolate and spice recipes
- Creates an incredibly moist, fudgy texture
- Reduces calories by up to 75%
- Adds natural sweetness, reduces sugar by 1/4 cup
5. Mashed Banana: The Natural Sweetener
Nutritional benefits (per 1/4 cup):
- 45 calories (vs. 204 for butter)
- 0 grams fat (vs. 24g for butter)
- Potassium – Heart health
- Vitamin B6 – Energy metabolism
- Natural sweetness – Reduce added sugar
Best uses:
- Banana bread (obviously!)
- Muffins and quick breads
- Pancakes and waffles
- Oatmeal cookies
Conversion ratio:
- Replace 1:1 for all butter
- Use very ripe (spotted) bananas for the best results
Pro tips:
- Adds banana flavor (use in compatible recipes)
- Creates dense, moist texture
- Reduce sugar by 1/4 to 1/2 cup
- Works well in chia seed porridge too!
6. Avocado: The Healthy Fat Option
Nutritional benefits (per 1/4 cup mashed):
- 60 calories (vs. 204 for butter)
- 5 grams healthy fats (vs. 24g total fat for butter)
- Fiber – Supports digestion
- Vitamins and minerals – Nutritional boost
- Creamy texture – Similar mouthfeel to butter
Best uses:
- Chocolate baked goods (masks green color)
- Brownies and fudge
- Dark cakes
- Rich cookies
Conversion ratio:
- Replace 1:1 for all butter
- Use ripe, creamy avocados
Pro tips:
- Color disappears in chocolate recipes
- Creates rich, fudgy texture
- Adds healthy monounsaturated fats
- Baked goods stay moist longer
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