15 Easy Egg Substitutes to Get You Back to Baking

Avocado makes an excellent egg substitute in baking, especially in recipes like brownies and quick breads. Use 1/4 cup mashed avocado in your recipe to replace one egg.

Mix 1.5 tablespoons of vegetable oil with 1.5 tablespoons of water and 1 teaspoon of baking powder and… voilà! One large egg substitute—perfect for pancakes and rolls.

You can replace one large egg in just about any recipe with 1/4 cup of mashed, ripe banana, but that banana flavor WILL come through. Banana-flavored pancakes or muffins, anyone?

Speaking of flavor, if you’re looking to add a little extra flair to your baked goods, use 3 tablespoons of any creamy nut butter in place of each egg. This will make your baked goods slightly denser but add a rich and creamy texture.

Known as aquafaba, the liquid from canned chickpeas makes an excellent substitute for egg whites but can be used in place of whole eggs, too. It's especially great for vegan recipes and recipes that call for egg whites to be whipped to create a meringue-like consistency. Use 3 tablespoons to replace one egg in recipes.

Chia seeds make a great egg substitute in recipes calling for one to two eggs. They also boost fiber, protein, and omega-3 fatty acids. Mix 1 tablespoon chia seeds with 3 tablespoons water to replace one egg. For recipes needing more than two eggs, the seeds can affect texture.

Ground flaxseed, also known as flax egg in vegan baking, is the egg substitute loved by internet bakers and cakers all over the world. Combine 1 tablespoon of ground flaxseed with 3 tablespoons of water (and let that mixture sit for 20 minutes), and you’ll have yourself the equivalent of one large egg. This egg replacement is best used as a binder because it does not provide a leavening effect on baked goods.

Sweetened condensed milk acts as a binder and adds structure and moisture to recipes like cakes and muffins. 1/4 cup of sweetened condensed milk can take the place of one egg. If you don’t have some on hand, you can make your own. Simply simmer milk and sugar on a low burner until it’s thick and syrupy. Once it cools, you’re good to go. Be sure to reduce the amount of sugar in the recipe to account for the added sweetness.

This South American plant-derived powder can work well for your simpler recipes and gluten-free baking. Mix 2 tablespoons with 3 tablespoons of water to replace one egg.

1/4 cup of unsweetened applesauce can replace one egg for a more moist, airy, and fluffy final product. Sweetened applesauce works fine too—just be sure to cut back your sugar throughout the rest of the recipe.

Combine 1 teaspoon of baking soda and a tablespoon of white vinegar for the ideal egg substitute for baking all things light and fluffy and wonderful, like pancakes and sponge cakes.

Yes, you read that right. Tofu! 1/4 cup of silken tofu can be used instead of a large egg in denser desserts, like banana bread and brownies. It also gives them a little extra moisture and a boost of protein.

For baking recipes like breads, cakes, and the like, use 1/4 cup of plain yogurt or buttermilk in place of every egg.

Not only can carbonated water add moisture to a recipe, but 1/4 cup can replace an egg and act as a leavening agent for cakes and quick breads.

If you're looking for an alternative to egg that adds moisture and a bit of sweetness to your baked goods, pumpkin puree is the perfect choice. Use 1/4 cup pure pumpkin puree to replace one large whole egg.