Whether it’s to cut calories, explore new flavors, or just make due with available ingredients, recipe substitutions are an inevitable — and fun! — and part of the cooking experience.When it’s time to satisfy that sweet tooth, consider these healthier substitutions for baking fats.

• Unsweetened Applesauce Swap For: Oil or butter- fruit for fat? Yes. For sweeter recipes like brownies and fruity muffins, this swap is a definite winner. Applesauce offers the same consistency as butter or oil, but with zero fat, a little extra natural sweetness, and fewer calories (though it will add a touch more sugar). It even works in boxed mixes! Try it in some delicious blueberry muffins  for a twist on classic flavors.
• Avocado Puree Swap For: Butter- Doubting this swap? We did, too —  Mashed or pureed avacado has a similar texture to butter with more heart-healthy fats and a smooth, rich taste that pairs perfectly with chocolate.  We’re looking forward to trying this swap in many batches of brownies and cakes to come!
• Mashed Bananas Swap For: Oil or Butter This one’s similar to the avocado swap but a whole lot sweeter, ripe bananas add potassium and fiber to our favorite recipes. It’s a proven star in sweet stuff, too, and when combined with other baking fat swaps, it’s easy to make an  oil and butter free banana bread as delicious as traditional recipes.
• Prune Puree Swap For: Butter. Prunes don’t always get the best reputation when it comes to taste and versatility, but 1/3 cup of prune puree can easily replace a stick of butter in denser baked goods. It’s also great for dark and dense cookies, brownies, and even cakes.
• Ricotta Cheese Swap For: Cream cheese Ricotta — even the whole milk variety  — is a lighter option than cream cheese when it comes to calorie count. And it bakes into an excellent cheesecake with a lighter, fluffier texture.
• Ground Flax Seed Swap For: Oil or Butter-Rich in omega -3 fats and with a distinct nutty flavor, ground flax seed is one of the most surprising fat swaps out there. Mix three tablespoons of ground flax with one tablespoon of water for a paste that subs in for every tablespoon of oil or butter. Ground flax is perfect for recipes that already have a strong nutty flavor. And here’s a fun fact: One tablespoon of ground flax plus two to three tablespoons of warm water makes a “vegan egg” and can be used as an egg replacement, too.
• Marshmallow Fluff Swap For: Butter and Sugar (Frosting) It’s legendarily sweet, but marshmallow fluff actually contains fewer calories and less sugar than conventional frosting. Bonus: having leftover fluff for some super quick s’mores.