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.
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’s a detailed comparison of the 5 best substitutes for eggs in muffins, along with their key characteristics and proper ratios:
| Substitute | Key Characteristics | Proper Ratio |
|---|---|---|
| Applesauce | Unsweetened applesauce can be used as a substitute for eggs in muffins. It adds moisture and helps bind the batter. | Use 1/4 cup (about 65 grams) per egg |
| Mashed Banana | Mashed banana provides moisture and natural sweetness to muffins. It also helps bind the ingredients together. | Use 1/4 cup (about half a medium-sized banana) per egg |
| Plain Yogurt | Plain yogurt adds moisture and a slightly tangy flavor to muffins. It helps create a tender texture. | Use 1/4 cup per egg |
| Flaxseed | Ground flaxseed mixed with water forms a gel-like substance that mimics the binding properties of eggs. | Use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg |
| Silken Tofu | Silken tofu can be blended and used as an egg substitute in muffins. It adds moisture and helps create a soft texture. | Use 1/4 cup (about 60 grams) per egg |
Now let’s explore each substitute in more detail:
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.
The 5 BEST Substitutes for Eggs in Muffins
Ingredients
- 1 – Applesauce
- 2 – Mashed Banana
- 3 – Plain Yogurt
- 4 – Flaxseed
- 5 – Silken Tofu
Instructions
- Choose your preferred substitute from the list of options.
- Organize all of your ingredients.
- Use the proper substitute to cook your recipes.
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