No Eggs? No Problem!

Egg Substitutes for Baking

Eggs serve different purposes depending on what you're baking, sometimes they act as binding agents like in cookies/muffins and other times they act as leavening agents to make baked goods like cakes light & fluffy. No matter the purpose, there are other options! So, whatever the reason for needing an egg substitute, here's your guide on egg substitutes in baked goods:

*Measurements are for 1 Egg

Breads

• 1/2 mashed banana - about 1/4 cup
• 1/4 cup of yogurt/soy yogurt 
• 1/4 cup of water 
• flax egg (1 Tbsp of ground flaxseed + 3 Tbsp of water)

Brownies

• 1/4 cup of applesauce + 1 tsp baking powder
• 1/4 cup of yogurt/soy yogurt 
• flax egg (1 Tbsp of ground flaxseed + 3 Tbsp of water)
• 1/2 mashed banana - about 1/4 cup

Cakes

• 1/4 cup of oil (Try using a flavorless oil like vegetable or canola. If your making a chocolate cake, coconut oil is a great choice as it really compliments the chocolate flavor.)
• 1/2 cup of buttermilk (for vegan buttermilk use 1/2 cup of non-dairy milk + 1/2 tsp of apple cider or white vinegar)
• 1/4 cup of applesauce + 1 tsp baking powder
• 1/4 cup of yogurt/soy yogurt 
• flax egg (1 Tbsp of ground flaxseed + 3 Tbsp of water)
• 1/2 mashed banana - about 1/4 cup

Cookies

• 1/4 cup of oil (Get creative with flavored oils like chocolate infused olive oil! Find recipe for chocolate olive oil chip cookies in the Nutritimentation Cookbook :D)
• flax egg (1 Tbsp of ground flaxseed + 3 Tbsp of water)
• 1/2 mashed banana - about 1/4 cup (use this only for chewier cookies like oatmeal cookies)
• 1/4 cup of applesauce + 1 tsp baking powder

Muffins

• 1/4 cup of applesauce + 1 tsp baking powder
• 1/2 mashed banana - about 1/4 cup
• 1/3 cup of pureed pumpkin 
• flax egg (1 Tbsp of ground flaxseed + 3 Tbsp of water)
• 1/4 cup of yogurt/soy yogurt 

Pancakes

• 1/2 mashed banana - about 1/4 cup
• flax egg (1 Tbsp of ground flaxseed + 3 Tbsp of water)
• 1/2 cup of silken tofu