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Whether you’ve been spending your extra time stuck at home stress baking, or making healthy treats for your kids and getting them in the kitchen, there’s no getting around the fact that most recipes call for eggs. Yet with empty grocery store shelves and hard-to-find ingredients, you may need to find baking substitutes for eggs.

Eggs are a key ingredient in baking and play so many different roles. According to Tessa Huff, a Vancouver-based specialty chef, eggs “create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.” Cool, huh?


Although eggs are always the first choice ingredient when you’re baking, if you can’t find them in the store, or someone in your home has an egg allergy, there are so many other amazing ingredients that can be easily swapped in. Here are 11 baking substitutes for eggs that you probably have on hand, plus tips and tricks for how to use them.



One of the most obvious baking substitutes for eggs are commercial egg replacers. They’re easy to use—just add water— and they work for recipes that call for eggs and egg whites. Some brands include Bob’s Red Mill, Neat and Orgran.


Applesauce is one of my favorite baking substitutes for eggs. It’s low in saturated fat, cholesterol and sodium and a good source of fiber: one cup has 2.7 grams.

I also love that applesauce adds a ton of natural sweetness.

For every egg your recipe calls for, swap in a 1/4 cup of applesauce.

If you’re using sweetened applesauce, be sure to adjust the amount of sugar, honey or other sweetener you’re using.

Applesauce can also be used as replacement for oil or butter in breads, muffins and pancakes.


Bananas are another great substitute for eggs that I use often.

Not only do I love the natural sweetness they add, but you can use them in almost every baking recipe.

Swap a medium ripe banana for every egg your recipe calls for, and either mash it or blend it in your Vitamix.


Pumpkin is not only one of the best canned foods to keep in your pantry, it’s also one of the best baking substitutes for eggs.

Pumpkin is nutrient-dense, with 22 vitamins and minerals, including vitamins, A, C, E and zinc which may boost the immune system. It’s also a decent source of fiber: one cup has nearly 3 grams.

Try using 1/4 cup of pumpkin for every egg. You can use pumpkin in breads, muffins, pancakes and waffles or other baking recipes.


If your recipe calls for egg whites, I recently discovered a new trick: aquafaba or chickpea water.

Simply drain the water from a can of chickpeas and you’ve got an egg replacement. According to Sheela Prakash, R.D., two tablespoons is equivalent to one egg.

If you need a replacement for egg whites for meringue, marshmallows and coconut macaroons, for example, you can whip the aquafaba in your KitchenAid stand mixer.


Not only are flaxseeds some of the best baking substitutes for eggs, but they’re also a good source of protein, fiber and omega-3 fatty acids.

For every large egg your recipe calls for, use a combination of ground flaxseeds with three tablespoons of water and let it sit for 20 minutes.


Chia seeds work in the same way that flaxseeds do as an egg substitute so you can use the same ratio.

I also like adding chia seeds to breads, muffins, and homemade granola bars because they’re a good source of fiber, protein, calcium and they’re the highest plant source of omega-3 fatty acids.

While you’re in the kitchen, whip up chia seed pudding as a healthy snack for your kids.

Related: 7 Kid-Friendly Ways To Use Chia Seeds


If you don’t have eggs on hand, use yogurt instead. Use 1/4 cup of yogurt for every egg you need.

Plain yogurt is best, but if you’re using vanilla or fruit-flavored, it may alter the taste.

Most yogurts have added sugars, so you’ll also have to adjust the amount of sugar you use.

Related: How to Choose a Healthy Kids’ Yogurt


Silken tofu has a much softer consistency than regular tofu and it makes for one of the best baking substitutes for eggs.

Use 1/4 of cup of silken tofu for every egg your recipe calls for.

You can use the leftovers to make vegan sauces, dressings, and puddings or add it to green smoothies.

Related: How to Make Green Smoothies for Kids


Avocado does double duty in baking recipes because it can be substituted for eggs and butter. Use 1/4 cup of avocado for every egg. For butter, use an equivalent amount of avocado.

You can use avocado to make muffins, breads, waffles, pancakes, scones,  brownies and cakes.

One thing to note is that if you’re using it sugar cookies for example, it will give them a greenish hue. Still, they’re just as—if not more—moist and delicious. 


If you have peanut butter, almond butter or cashew butter in your pantry, swap three tablespoons for every egg.

Using a nut butter will add protein and fiber, but it will also alter the taste so that’s something to keep in mind.

Author Details
Julie Revelant teaches parents how to raise children who are healthy, adventurous eaters. Through blog posts and videos, her goal is to shift the conversation from short-term, problem picky eating to lifelong, healthy eating and healthy futures. Julie has written for FoxNews.com, FIRST for Women magazine, WhatToExpect.com, EverydayHealth.com, RD.com, TheBump.com, Care.com, and Babble.com.