Eggs are expensive, and sometimes they’re just plain impossible to find. But don’t let that stop you from baking up your favorite treats! Whether you ran out of eggs mid-recipe or just want a cheaper alternative, there are plenty of easy swaps that work just as well.
From common pantry staples to creative kitchen hacks, these 10 egg substitutes will keep your cookies chewy, cakes fluffy, and muffins moist—without breaking the bank. Let’s get baking!
1. Applesauce
Substitute: ¼ Cup = 1 Egg
Unsweetened applesauce keeps baked goods moist and adds a touch of natural sweetness. It’s great for muffins, cakes, and quick breads.
2. Mashed Bananas
Substitute: ½ Banana = 1 Egg
Bananas add moisture and a mild sweetness, making them perfect for brownies, pancakes, and soft baked goods. Just note that they do add a slight banana flavor.
3. Yogurt
Substitute: ¼ Cup = 1 Egg
Plain yogurt (or Greek yogurt) works well to keep cakes and muffins fluffy. It adds moisture without changing the flavor too much.
4. Flaxseed or Chia Seed “Egg”
Substitute: 1 Tbsp Seeds + 3 Tbsp Water = 1 Egg
Mix ground flaxseeds or chia seeds with water and let it sit for a few minutes until it forms a gel. This is a great vegan option that adds fiber to your baked goods.
5. Baking Powder + Oil + Water
Substitute: 1½ Tbsp Water + 1½ Tbsp Oil + 1 tsp Baking Powder = 1 Egg
This combo helps baked goods rise and stay moist. It works best in cakes, muffins, and cookies.
6. Silken Tofu
Substitute: ¼ Cup Blended = 1 Egg
Blended tofu creates a smooth texture that’s great for dense, rich desserts like brownies or cheesecakes.
7. Vinegar + Baking Soda
Substitute: 1 Tbsp Vinegar + 1 tsp Baking Soda = 1 Egg
This fizzy reaction helps cakes and cupcakes rise. Apple cider vinegar or white vinegar both work well.
Read More: 10 Popular Snacks That Are Secretly Vegan
8. Pumpkin Puree
Substitute: ¼ Cup = 1 Egg
Pumpkin puree adds moisture and a subtle flavor, making it a great swap for eggs in fall-flavored treats like pumpkin bread and muffins.
Read More: Do You Know When to Throw Out Old Pantry Staples?
9. Carbonated Water
Substitute: ¼ Cup = 1 Egg
Believe it or not, fizzy water can help create a light, fluffy texture in cakes and muffins without adding any extra flavor.
Read More: 15 Plant-Based Meat Substitutes that Don’t Suck
10. Peanut Butter or Nut Butter
Substitute: 3 Tbsp = 1 Egg
Nut butters add richness and work well in cookies and brownies. Just keep in mind that they might add a nutty flavor to your recipe.
Read More: Healthy Cravings: Guilt-Free Alternatives to Junk Food Classics
