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Baking without butter

hungry100 Dec 26, 2012 02:32 PM

I made the NYT oatmeal, butternut squash, candied ginger muffin recipe the other day and it was delicious. But 10 TBS of butter? I'm wondering how much of the butter I can replace with applesauce, yogurt and/or coconut oil. Any advice?

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  1. foodieX2 RE: hungry100 Dec 26, 2012 02:48 PM

    Meh-that's less than a TBS per muffin, which is less than a 100 calories. However if you are dead set against butter you could probably reduce it by a TBS or 2 w/o harming the flavor or texture,

    1. ipsedixit RE: hungry100 Dec 26, 2012 07:11 PM

      Theoretically, you can replace all the butter with some combo of applesauce, yogurt and/or coconut oil.

      It's just a matter of how much degradation in quality you are willing to sacrifice. The less butter, the less your end product will resemble the original as envisioned by the recipe.

      1. m
        magiesmom RE: hungry100 Dec 26, 2012 07:12 PM

        you can replace it all with coconut oil, if you wish. I sub it 1;1 to veganize recipes all the time. This does not sound like a muffin in which butter flavor is essential.

        1 Reply
        1. re: magiesmom
          hungry100 RE: magiesmom Dec 27, 2012 08:28 AM

          Thanks, this is great to know. I do want to add coconut oil to my life.

        2. t
          topbanana RE: hungry100 Dec 26, 2012 10:20 PM

          If your concern is simply not wanting to use butter (perhaps to avoid dairy, cholesterol, etc.), you can replace it 100% with another fat like coconut oil (alternatively, some other oil could work too).

          If you are interested in lowering total fat content, then you could play around with a combo of butter/other fat and applesauce and/or yogurt. This will really depend on your tolerance for this type of "degradation". I personally would be fine with subbing 50% of the butter with applesauce and/or yogurt.

          2 Replies
          1. re: topbanana
            greygarious RE: topbanana Dec 27, 2012 11:01 AM

            Topbanana, I'd recommend mashed banana rather than applesauce. It's creamier in texture, and not as wet. Depending on flavor profiles and allergy concerns, nut butters are another option if the concern is more about dairy than fat.

            1. re: greygarious
              magiesmom RE: greygarious Dec 27, 2012 11:50 AM

              banana is creamy but a very pronounced flavor.

              Also pureed prunes or apricots work, but all three of these options add sugars, so not necessarily healthier than coconut oil or nut butters depending on one's own concerns.

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