Most of the foods listed below can function as butter in recipes at a 1:1 ratio. However, many have a higher water content than butter, which may increase the moistness of baked goods. To maintain the texture and mouthfeel of the original recipe, you may want to reduce the amounts of other liquids in the recipe. Adding extra flour can also help. Replacing butter with foods is often a matter of trial and error. It may work well in some recipes but not others. This is especially true when it comes to taste. Many butter substitutes have unique flavors that may or may not work depending on what flavor you’re looking for. In general, the following foods work best as butter replacements in cakes, muffins, cookies, brownies, and quick breads:

• Applesauce. Applesauce significantly reduces the calorie and fat content of baked goods. Yet, it does add sweetness, so you may want to reduce the amount of sugar in recipes.
• Avocados. Avocados add nutrients and healthy fats to your recipes. Use dark ingredients like chocolate to cover up the green tint that may result from using avocados.
• Mashed bananas. Using mashed bananas provides extra nutrients and decreases the calorie and fat content. Add banana to batters slowly, until the desired consistency is reached.
• Greek yogurt. If dairy is not an issue, using Greek yogurt adds protein to your recipes and replaces sweetness with a tangy flavor. Full-fat yogurt is best for keeping baked goods creamy and tender.
• Nut butters. Nut butters infuse baked goods with a nutty taste and tend to make them more dense and heavy. Still, keep in mind that they’re high in fat and calories.
• Pumpkin purée. This is a nutrient-rich butter replacement. Use 3/4 the amount of pumpkin purée when substituting for butter.