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)