Is there a substitute for butter in baking?
Asked by sassyshoegirl on Mar 22, 2008 in Nutrition

I like to make muffins, banana bread, zucchini loaf, etc. but sometimes I find margarine isn't a great substitute for butter.  Is there anything else you can suggest to use?


Do not use tub margarine or light spreads in baking because they do not have the properties of fat.  If calories are not your concern, you can substitute an equal amount of trans fat-free vegetable shortening or 3/4 cups of oil for every one cup of butter. Canola oil is best because of its bland flavor. Fruit purees, like applesauce, pureed prunes and baby-food fruits, are often used in place of butter.  For every 1/2 cup of fruit puree, add one to four tablespoons of oil and cut back a bit on the sugar.  Use recipes that are already adapted from Cooking Light and Eating Healthy magazines and from the Guide to Low Fat Cooking at

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