There are numerous excellent methods to replace eggs in your baked goods. Here, I present 10 different egg substitute options, complete with 1:1 measurements.
EGG SUBSTITUTES (each substitution is ONE egg)
applesauce: use 1/4 cup in most baking recipes (unsweetened is best)
aquafaba (canned chickpea liquid): use 3 tbsp, whisk until frothy
banana: use 1/4 cup mashed banana (gives a banana taste)
chia seeds - use 1 tbsp chia seeds & 2.5 tbsp water, this is approximately 1 egg (let sit and gel for approximately 10 minutes), works well in pancakes, waffles, quick breads, cakes, and other baked goods
flax seeds: mix 1 tbsp flax seeds & 2.5 to 3 tbsp of water (let sit until absorbed, about 15 minutes) in place of 1 egg, to speed up the absorption use hot water
Just Egg/Egg From Plants store bought product (3 tablespoons = 1 egg)
prune puree: use 1/4 cup prune puree (or baby food)
pumpkin: use 1/4 cup pumpkin or squash puree
tofu: use 1/4 cup silken tofu, whisk until smooth
vegetable oil: use 1/4 cup oil in place of 1 egg (only works to replace 1 egg)
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*This blog post is not a substitute for medical advice. Always work with an educated healthcare provider when looking for diet, nutrition, and supplement advice. If you would like to speak with someone about your journey to better health, reach out anytime to The Nutritional Advisor via our CONTACT FORM!