Canola oil is a good substitute for butter since the taste of the oil is bland. Trans-fat-free vegetable shortening can also serve as a butter substitution in recipes.
For every cup of butter in a recipe, 3/4 cup of canola oil should be used. Pureed fruit, such as apples and prunes, can also be substituted butter in a baking recipe. One to 4 tablespoons of oil should be added to the recipe for every 1/2 cup of fruit puree. Margarine can be used in place of butter to season food but should not be used in baking because it does not have the same fat properties as butter.