Baking muffins often requires using eggs, but what if you don’t have any eggs on hand or if you can’t eat them?
We all know how perplexing and confusing it can be to figure out the best substitute for eggs in muffins.
Fortunately, there are a number of alternatives that can serve as excellent replacements to make sure your muffin batter turns out just right each time.
Let’s explore the five most common substitutes for eggs in muffins, so you can keep creating delicious treats.
What Do Eggs Do to a Muffin?
Baking a delicious and nutritious muffin is practically impossible without eggs.
Eggs bind the ingredients together, help create lift and contribute towards a moist texture.
They also provide a boost of protein and give the muffins structure, especially when combined with other leaveners such as baking powder or baking soda.
Furthermore, the proteins in eggs react with heat to form glossy surfaces and golden brown colors – perfect for a tasty batch of muffins.
This way, eggs have both aesthetic and culinary benefits that make them an essential inclusion in any good muffin recipe.
In terms of taste and texture, having egg can transform plain muffins into something far more appetizing.
You can use it by simply cracking one into a bowl before whisking it with other wet ingredients or adding it to dry mix as desired.
With these simple steps, your eggy muffins will be ready to bake.
The 5 BEST Substitutes for Eggs in Muffins
Eggs add a touch of flavor and a light, fluffy texture to muffins that can be difficult to achieve with substitutes.
While there are vegan options available, some substitution options are better than others when it comes to making a perfect muffin.
Here are five of the best substitutes for eggs in muffins:
1 – Applesauce
Applesauce can be used as an effective egg replacement in muffin recipes.
It does not adjust the flavor of the muffins, so you can enjoy your favorite flavors without worrying about eggs taking over the taste.
It does provide some sweetness and moisture to the muffins, which is why it is particularly suitable for recipes that mix a lot of dry ingredients together.
For every egg in your recipe, use 1/4 cup of unsweetened applesauce as a substitute.
Applesauce also works great as an egg substitute in pancakes, cupcakes, and many other recipes.
2 – Mashed Banana
Mashed banana is a popular egg substitute in vegan baking, including muffins.
As a creamy binder, mashed banana works best in more flavorful recipes such as chocolate or peanut butter.
Start with one-half of a banana for each egg and adjust the quantity up or down depending on the sweetness of your bananas and the desired taste for your muffins.
Use ripe bananas that have brown spots on their skin for sweeter, more flavorful muffins.
You may also taste your batter before baking if you’re unsure about sweetness or flavor.
Because mashed banana does not contain any proteins, it won’t help your muffins maintain their shape following baking – you may need to reduce other wet ingredients slightly to maintain moistness and prevent sogginess when using this replacement subject in recipes which call for eggs.
3 – Plain Yogurt
Plain yogurt is one of the most popular egg substitutes and one of the easiest to use in baking muffins.
You can substitute one egg with ¼ cup of plain yogurt, stirring it into the wet ingredients before adding them to the dry ingredients.
This works especially well for recipes that call for a large number of eggs.
Keep in mind, however, that using this substitute will add moisture to your batter, so you may need to adjust the amount of liquid used as well.
Also note that plain yogurt is less likely to provide structure or volume in your muffins than other egg substitutes.
4 – Flaxseed
Flaxseed is another wonderful vegan-friendly alternative to eggs in muffins that is also excellent for baking.
It provides a nutty flavor and can replace up to four eggs when preparing your muffin recipes.
To make “flax eggs” you’ll need 1 tablespoon of flaxseed meal and 3 tablespoons of water for each egg replaced.
Combine the two together and let sit for about 10 minutes until it has thickened, then add to your recipe as you would an egg.
Keep in mind that flaxseed adds a slightly nutty flavor, so consider this when adding other ingredients like spices and other flavors.
5 – Silken Tofu
Silken tofu is a popular egg substitute because it has very similar attributes to eggs – silky texture, moisture-retention and protein.
When used in recipes like muffins, you may need to alter the amount of flour and liquid in your recipe.
To use silken tofu instead of eggs in muffin recipes, you’ll need to combine one cup of blended silken tofu with 1 teaspoon baking powder and 1 teaspoon ground flaxseed or almond meal.
This can replace one egg in any recipe.
The texture of the muffins may be slightly firmer than normal when using this substitution.
In conclusion, muffins are a versatile snack and meal item that can be easily adapted to fit many dietary concerns.
Eggs provide structure and leavening, while also making the muffins more tender, but there are many egg substitutes that bakers can use depending on the specific requirements.
Alternatives like chia seeds and flaxseed meal both provide a tight network of proteins that will easily bind with other ingredients and assist in creating an ideal texture in a muffin.
Applesauce is an excellent source of dietary moisture which can provide all the fat necessary for mouthfeel as well as a nutritional boost.
Using silken tofu or yogurt to replace eggs conveys both structure due to the protein present as well as extra moisture from their high fat content.
Finally, aquafaba – the liquid from canned beans – is filled with starches and lecithin that create an optimal binding effect akin to eggs while adding no discernible flavor of its own.
Ultimately, no matter what your reason for avoiding eggs may be, substituting them in your muffin recipe can be easy with just one or more of these egg substitutes listed above.