The holidays are right around the corner, and it’s time I release my Harry Potter-level baking wizardry with the world. I have nothing against eggs, but I’m vegan so for ethical and health reasons, I don’t eat eggs. So without further adieu, here are my five favorite egg substitutes that are sure to take your baking skills to the next level.
1. Applesauce
Let me start by saying that using applesauce in place of eggs is my favorite trick! For one, it makes your home smell like fresh baked apple pie and it also gives baked goods a great consistency.
I usually use applesauce as an egg substitute when I’m making things like bread or muffins. While you don’t have to limit yourself to using applesauce with just those types of recipes, breads and muffins are what I’ve found work best with the consistency of applesauce. For this substitute, use 1/4 cup of applesauce to one egg.
If you really want to incorporate the flavor, consider getting flavored applesauce such as cinnamon spice or blueberry applesauce.
2. Mashed Bananas
Do you hate mushy and overripe bananas? Have no fear, because those type of bananas are perfect to use as an egg replacement. Not only will mushy bananas work great as an egg replacement, but they can also add an extra layer of sweetness to your baked goods, so you can lay off with the processed sugar. For this substitute, use one small ripe mashed banana for one egg.
My only word of caution on this is to make sure you don’t use too many bananas because this could cause your treats to become soggy.
3. Coconut Oil
Coconut oil seems to be good for everything. You can use it in your hair, on your skin, to brush and whiten your teeth, and even as a replacement for eggs. For this substitute, use 1/4 cup of coconut oil for one egg.
I usually use coconut oil as an egg replacement when I’m making things like brownies, waffles, pancakes, and other goods that require a consistency that is somewhat watery. While coconut oil isn’t as healthy as some of the other potions on this list, it still is jam-packed with a ton of healthy fats.
4. Peanut Butter
Late at night when I’m looking for something to snack on, peanut butter is my go-to. It’s also one of my favorite egg substitutes because it’s cheap and gives things a creamy texture. Unlike some of the other choices, peanut butter can easily be used in baking and have its flavor be completely lost in the baking process. Because of this, I like to use it in muffins and waffles.
For an added crunch, use chunky peanut butter to surprise your guests and loved ones with an unexpected treat. For this substitute, use three tablespoons of peanut butter for one egg.
5. Flax/Chia Seedsfla
While some vegan and egg-free bakers swear by flax and chia seeds, they are my least favorite to use. While they are fantastic in pudding or homemade yogurt, I personally have never had any luck with using them in muffins or cakes. For this substitute, use 1 tablespoon chia seeds and 2 1/2 tablespoons water in place of one egg.
I’m not sure why I’m so against using them for baked goods, but I’ve heard that when they’re used successfully they make great baked goods.
In the end, all of these options are great. Of the five, my personal favorite egg substitutions are applesauce, mashed bananas, and peanut butter, so I’d recommend giving those a go before anything else.
Next time you’re preparing dessert for family and friends, consider using one of these egg substitutes! They’re all sure to woo any crowd.