Here's the rewritten, concise version of the article focused on butter alternatives:

Butter is delicious but high in saturated fat, with just 2 tablespoons containing enough to exceed most people's daily recommended limit. Here are nine healthy alternatives that can help reduce calories while adding nutrients to your baked goods and spreads.

Avocado (1:1 ratio)

• Rich in heart-healthy fats
• Contains 20 vitamins and minerals
• Works best in chocolate recipes
• May help increase physical activity levels

Olive Oil (1:1 ratio)

• Contains heart-protective antioxidants
• Strong flavor in baked goods
• Use light olive oil for milder taste
• Rich in monounsaturated fats

Avocado Oil (1:1 ratio)

• Neutral flavor profile
• Heart-healthy monounsaturated fats
• May help protect against cellular stress
• Suitable for all baking applications

Greek Yogurt (1:2 ratio)

• Replace half the butter in recipes
• High in protein (15g per ¾ cup)
• Creates creamy texture
• Reduces shelf life of baked goods

Applesauce (1:2 ratio)

• Use half applesauce, half oil
• Adds natural sweetness
• Lower in calories than butter
• Best for sweet breads and muffins

Mashed Bananas (1:2 ratio)

• High in potassium
• Natural sweetener
• Adds moisture and creaminess
• Works best with complementary flavors

Nut Butter (1:2 ratio initially)

• High in protein and fiber
• Adds nutty flavor
• Similar texture to butter
• Linked to heart health benefits

Pumpkin Puree (1:1 ratio)

• Rich in fiber and vitamin A
• Adds moisture and earthiness
• Works well in spiced desserts
• Good source of antioxidants

Pureed Beans (1:2 ratio)

• High in protein and fiber
• Creates cakey texture
• Choose beans based on color
• Best for brownies and cakes

Alternative Spreads:

• Mashed avocado with seasonings
• Natural nut butters
• Plain ricotta cheese
• Greek or Icelandic yogurt

Remember that while coconut oil and ghee are popular alternatives, they're high in saturated fat and should be used sparingly. When experimenting with substitutions, start with smaller ratios and adjust to taste and texture preferences.

The success of butter alternatives often depends on the specific recipe. Some baked goods may require traditional butter for the best results, while others can benefit from these nutritious substitutions.

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