I absolutely love having a muffin for breakfast every now and then.
From blueberry muffins, to chocolate chip muffins and banana nut muffins, there is a delicious type of muffin for everyone!
They are so easy to make and with the right ingredients, they are incredibly tasty.
However, when it comes to baking muffins, vegetable oil is often used as an ingredient.
If you are looking for a delicious and healthy alternative to vegetable oil in your muffins, then you have come to the right place.
In this blog post, I will provide you with 11 delicious substitutes for vegetable oil that you can use in your favorite recipes.
11 Substitutes For Vegetable Oil In Muffins
1. Applesauce
Applesauce is a great way to add moisture and sweetness to your muffins without the use of oil.
It also helps to bind the ingredients together, making it a great all-around ingredient for baking.
To use applesauce as a substitute in muffins, simply replace the amount of vegetable oil that is called for in the recipe with an equal amount of applesauce.
This can be done by measuring out 1/4 cup of applesauce for every 1/4 cup of vegetable oil.
The apple flavor will not be overpowering once baked and can add a subtle sweetness to the finished product.
For a richer flavor, try adding cinnamon to the batter as well.
2. Greek Yogurt
Greek yogurt is a great substitute for vegetable oil in baking.
It adds creaminess and richness to the muffins, while still providing a healthy alternative.
To use Greek yogurt as an alternative to vegetable oil in muffins, simply replace the amount of oil that is required in the recipe with an equal amount of Greek yogurt.
The yogurt will help to add a nice tangy flavor and creamy texture to your muffins.
For best results, try using plain or vanilla-flavored Greek yogurt.
3. Butter or Margarine
Butter and margarine are both good substitutes for vegetable oil in muffins.
They both add a nice buttery flavor to the muffin and provide a great amount of moisture too.
To use butter or margarine as a substitute for vegetable oil in muffins, simply replace the amount of oil that is called for with an equal amount of either butter or margarine.
Be sure to soften the butter or margarine first before incorporating it into the batter, otherwise it may leave lumps.
You can either melt it over low heat or let it sit out at room temperature for a few minutes.
For best results, try using unsalted butter or margarine as the salt content can impact the flavor of the finished product.
If you do use salted butter or margarine, be sure to reduce the amount of salt in your recipe accordingly.
4. Coconut Oil
Coconut oil is a great substitute for vegetable oil in muffins.
It has a nice, subtle flavor that adds richness and moistness to the muffin.
To use coconut oil as a substitute for vegetable oil in muffins, replace the amount of oil that is called for with an equal amount of melted and cooled coconut oil.
If you are using unrefined or virgin coconut oil, the natural flavor will be more prominent in the finished product.
Be sure to melt it over low heat before incorporating it into the batter.
To make sure your muffins turn out moist and flavorful, be sure to use extra-virgin coconut oil.
5. Avocado Oil
Avocado oil is another great way to swap vegetable oil in muffins.
It adds moisture and flavor without overpowering the other ingredients.
Be sure to melt it over low heat before incorporating it into the batter.
You can also use mashed or pureed avocado in place of the oil for added moisture and creaminess.
The texture will be slightly different since mashed/pureed avocado does not have the same oily consistency as oil does, but it will still yield delicious muffins.
6. Banana
Bananas are a great way to add moisture and sweetness to muffins without using oil.
They also help to bind the ingredients together.
The flavor will permeate throughout the muffins and provide a subtle sweetness to the finished product.
Be sure to mash or puree the banana until it is completely smooth before incorporating it into the batter.
For best results, use overripe bananas for a more intense flavor.
This substitution may also require you to reduce the amount of sugar in the recipe since bananas are naturally sweet.
7. Pumpkin Puree
Pumpkin puree is a great way to add moisture and flavor to muffins without using oil.
For best results, try using fresh-cooked or canned pumpkin puree instead of pumpkin pie filling as the latter is usually pre-sweetened and spiced.
Be sure to mix the puree into the batter until it is completely incorporated for the best results.
You may need to reduce the amount of sugar in your recipe since pumpkin puree is naturally sweet.
8. Nut Butter
Nut butters are great to make muffins if you don’t want to use vegetable oil.
Almond butter, peanut butter, cashew butter, and many other varieties are great for baking.
Simply replace the amount of oil that is called for with an equal amount of your favorite nut butter.
Nut butters provide a richer flavor and creamier texture than vegetable oils.
Additionally, they provide essential nutrients such as protein, fiber, and healthy fats.
Be sure to use a natural nut butter with no added sugar or other ingredients for the best results.
9. Honey or Maple Syrup
Honey and maple syrup are great natural sweeteners that also help to add moisture to muffins.
Honey and maple syrup provide a rich flavor and sweetness to muffins.
Be sure to use pure honey or maple syrup to get the best results.
Keep in mind that these ingredients may cause the muffins to brown more quickly so be sure to reduce the baking time if necessary.
10. Egg Whites
Egg whites are another great option to replace vegetable oil in muffins.
They help to bind the ingredients together and add moisture as well.
Egg whites should be whipped until they are light and fluffy before mixed into the batter.
This will ensure that your muffins are light and fluffy as well.
Adding a pinch of cream of tartar while beating the egg whites can help to stabilize them and prevent them from deflating when baked.
11. Sour Cream
Even though it may not come to mind immediately when thinking about muffins, sour cream is actually a great substitute for vegetable oil.
It adds moisture and richness to the muffin without overpowering the other ingredients too much.
Sour cream should be mixed into the batter until it is completely incorporated for best results.
Keep in mind that this will add a slight tangy flavor to your muffins so you may need to adjust the sweetness accordingly.
Sour cream can cause muffins to brown more quickly, so you may need to reduce the baking time if necessary.
Other Questions You May Have
Can You Use Olive Oil Instead Of Vegetable Oil In Muffins?
Olive oil can be used in place of vegetable oil in muffins.
However, because olive oil has a stronger flavor than vegetable oil, it may overpower the other ingredients and change the flavor of the muffin.
Can You Use Coconut Milk Instead Of Vegetable Oil In Muffins?
You can definitely use coconut milk instead of vegetable oil in muffins.
It adds moisture and richness to the muffin and gives it a nice unique taste.
Can You Use Apple Cider Vinegar Instead Of Vegetable Oil In Muffins?
You can also use apple cider vinegar instead of vegetable oil in muffins.
It adds a sense of tartness and helps to bind the ingredients together.
However, be sure to use it sparingly as too much can overpower the other flavors in the muffin.
Final Thoughts
These are 11 delicious substitutes for vegetable oil in muffins that will make your recipes even more delicious and healthy.
Whether you are looking for a different option due to dietary reasons or just want to try something new, these substitutes will have your muffins tasting better than ever before.
So go ahead and get creative and start experimenting with different ingredients today!
Enjoy those super tasty muffins!