Whether you want to use an egg substitute because you are vegetarian or plant-based, or the price of eggs is simply too high, we have several egg-free alternatives you can use in almost any baked good recipe. Some egg substitutes work well for binding, while others can also give a leavening effect. Try your favorite baked goods using one or a combination of the following egg substitutes. 

Applesauce

Applesauce works well in muffins, cookies, and quick, sweet breads, but be cautious about sweetened, store-bought brands! It’s best to use unsweetened or homemade applesauce. Applesauce as an egg substitute will not provide lift or airiness, but it is a good binder. A fourth of a cup is the default amount for using applesauce to replace one egg in baked goods. 

Applesauce is easy to make by boiling and then gently simmering three organic, chopped apples in 1 cup of water for 10-15 minutes, and adding a dash of cinnamon. Then, puree the cooked and tender mixture in a blender or food processor. This homemade applesauce will last in your refrigerator for several days. Omit the cinnamon if you will use the applesauce in a baked good recipe where cinnamon would not work well. 

Banana

For baked goods that don't require leavening, use 1/4 cup of mashed banana for each egg required. This works well in some cookies and quick, sweet breads. Like applesauce, mashed bananas help to bind ingredients together.

In these three-ingredient breakfast cookies, you can get really creative by using mashed bananas and oats as the base for your cookie dough. Then add your favorite nuts, dried fruits, or sweet chips, along with a pinch of salt, cinnamon, or other spice powder, and cocoa powder, if desired. 

Flax seeds

Another binding egg replacement is ground flax seeds. Like the other binding substitutes, flax ‘eggs’ are great in quick, sweet breads and cookies. This substitute can also be used in savory dishes, such as vegan ‘meatballs’ and ‘meatloaf.’ 

Grind 1 tablespoon of flaxseeds in a spice grinder, then combine the powder with 3 tablespoons of water and stir well. This mixture equals one egg. You can also buy flax seeds that are already ground.

Yogurt

Yogurt works fairly well as an egg replacer in cakes and other baked goods that require leavening. Use 1/4 cup of organic, plain, or vanilla unsweetened yogurt for each egg, up to a maximum of four. If you use sweetened yogurt, you may need to adjust the amount of sweetening ingredients the recipe calls for.

You can also use yogurt to leaven naan when you don’t have yeast.

Yogurt with baking soda

If your recipe needs leavening, yogurt with baking soda is an ideal egg substitute. Please note that you can only use this method with up to four eggs and will need to reduce the amount of baking soda the recipe already calls for. Otherwise, your baked goods will have a strong flavor of baking soda. 

For one egg, use 2 tablespoons of yogurt and 1/2 teaspoon of baking soda in a separate bowl, and gently stir until bubbly. Fold into your cookie or cake batter when the recipe instructs you to add eggs. This substitute works well with gluten-free recipes.

Vinegar plus baking soda

This method is commonly used in “wacky cakes” or “depression cakes” because it provides a lot of leavening and airiness without the need for eggs or dairy. But this method can also add a bit of a vinegar flavor if there isn’t enough sweetener and other strong flavorings that work well with vinegar. The most common version is the chocolate variety. Use one teaspoon of baking soda and 1 tablespoon of apple cider vinegar to replace one egg. 

Don’t put all your eggs in one basket

Going eggless might mean experimenting a little. If one egg substitute doesn’t work well, try another. You might also consider using a combination of egg alternatives, one for binding and one for leavening. Happy egg-free baking!!