A good butter substitute for muffins is vegetable oil or melted coconut oil. These alternatives can help keep the muffins moist and tender without the need for butter.
You can use alternatives like vegetable oil, applesauce, or Greek yogurt as substitutes for butter in muffins.
Applesauce makes a great substitute for oiland its fat free.
A good substitute for apple butter in a recipe is a combination of applesauce and a touch of cinnamon and sugar to mimic the flavor and texture of apple butter.
-oil -applesauce - mashed bananas - margarine, although it is not recommended Not all options mentioned above will create a good tasting muffin, so you have to try until you get the right muffin for you.
"Dont make muffins buy them they taste better bought idk why but they just do my favorite muffins are the choco chocolate chip ones they are so good especially when you eat them with chocolate milk. I know what your thinking im crazy about chocolate and yes its true!" - That is not a frickin' answer. They didn't ask for your opinion or your life story.
Some good options for a peanut butter substitute when baking include almond butter, sunflower seed butter, and cashew butter. These alternatives can provide a similar creamy texture and nutty flavor in your baked goods.
You could substitute margarine for butter and yogurt for sour cream.
Both are correct, you can say substitute for or substitute with.
Yogurt is not a good substitute for butter in any recipe; yogurt is lower in fat, higher in liquid and far more acidic than butter. These qualities make it very different to butter, hence it's not a good substitute.
no
A good alternative for butter in baking recipes that is healthier is Greek yogurt. It can be used as a substitute for butter in some recipes to reduce the amount of saturated fat while still providing moisture and flavor.
Applesauce is a good substitute for oil and butter, in baked goods. I've used it many times. I've never heard of using it as a substitute for eggs. However, you could probably get away with substituting egg whites for whole eggs.