Are you looking for eggless recipes? You probably already have several substitutes on hand to make eggless blueberry muffins and more! Read on for five egg substitutes you can use in baking.
Recently I was on the NBC Bay Area news show, Today in the Bay. In my segment, I shared five egg substitutes you can use in baking. You can view the segment here. Below I will discuss five egg substitutes and share the eggless recipes I made for the show.
1. Aquafaba
Such a funny word, for quite a basic thing. Aquafaba is simply the liquid in a can of chick peas, also known as garbanzo beans. You can easily whip aquafaba into a meringue and use it for pies, macaroons, and other cookies when you need something eggless.
How much aquafaba equals one egg?
3 Tablespoons of aquafaba = 1 egg
For the show, I made coconut macaroons using aquafaba to replace the eggs. There is something else that is special about my coconut macaroon recipe, it has minimal added sugar. I used ground dates as the main sweetener in this recipe.
The recipe is below. You can view a video of me making the recipe on my Instagram page, @SheriDietitian
Eggless Coconut Macaroons with Aquafaba
Equipment
- 1 small colander
- 1 small bowl
- 1 hand mixer or standing mixer
- 1 large bowl
- 1-2 cookie sheets
- 1 cookie scoop
- 1 spatula
- 1 blender
- measuring cups and spoons
Ingredients
- 1/2 cup liquid in 1, 15 oz. can of chickpeas
- 2 cups unsweetened shredded coconut
- 1/2 cup almond flour
- 2 tbsp cornstarch
- 2 tsp vanilla extract
- 10 pitted Medjool dates
- 1/2 cup hot water
- 2 tbsp dark chocolate chips
Instructions
- First, grab a colander and place a bowl underneath. Pour the can of chickpeas into the colander. The bowl will collect the aquafaba.
- Next, pour the aquafaba into a large bowl and beat with a hand mixer until it froths into a semi thick meringue (peaks do not need to form). Should take 2-3 minutes.
- After that, add the coconut, almond flour, cornstarch, and vanilla extract. Stir well.
- In a blender, add the pitted dates and hot water. Blend until the dates become a paste.
- Add date paste to the bowl and stir well.
- Preheat the oven on 350 degrees.
- Scoop macaroon mixture with a cookie scoop onto a lined baking sheet.
- Bake the macaroons for 20 minutes.
- After the macaroons have cooled for 10 minutes, melt the chocolate chips in the microwave. Should take 1-2 minutes.
- Finally, with a spoon, drizzle the melted chocolate on the macaroons.
- Refrigerate macaroons for at least 15 minutes to let the chocolate harden on the macaroons. Enjoy!
Nutrition
2. Vinegar + Baking Soda
When vinegar and baking soda are combined a chemical reaction occurs which creates a fizzle! It’s fun to watch. The fizzle is due to the creation of carbon dioxide, a leavening agent.
A leavening agent, is an ingredient that allows a baked good to rise because of the release of gas.
Vinegar and baking soda can be used to make muffins, breads, cakes, and cookies. I made eggless blueberry muffins with vinegar and baking soda.
How much vinegar + baking soda equals one egg?
1 tabespoon of vinegar + 1 teaspoon of baking soda = 1 egg
Eggless Blueberry Muffins
Equipment
- 1 large bowl
- 1 spatula
- 1 muffin tin for a dozen muffins
- 12 muffin liners
Ingredients
- 1 cup milk any milk is fine. I used unsweetened soy milk
- 1 tbsp vinegar white vinegar is preferred
- 1 tsp baking soda
- 1/3 cup vegetable oil I used canola oil
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup white sugar
- 1/2 cup blueberries, fresh or frozen
Instructions
- Preheat the oven to 375 degrees.
- Using a 12 cup muffin tin, prep with muffin liners or a non-stick cooking spray.
- In a measuring cup, combine vinegar and baking soda. Watch it fizzle!
- In a large bowl, combine milk, oil, sugar, and vinegar and baking soda. Stir well.
- Next, add baking powder and gradually add flour. Stir well.
- If using fresh blueberries, rinse them well with cold running water. Add berries to the bowl.
- Scoop blueberry muffin batter into muffin tin.
- Bake for 20 minutes or until slightly golden brown and inserted toothpick comes out clean.
Nutrition
3. Flaxseed Meal + Water
When flaxseed meal, also known as ground flaxseed, and water are combined, after a few minutes, it thickens like an egg. Ground flaxseed and water can be used as a binder (egg replacement) in cookies, cakes, brownies, muffins.
How much flaxseed meal + water equals one egg?
1 tablespoon of flaxseed meal + 3 tablespoons of water = 1 egg
Something special about flaxseed meal is it can also be used as an oil or butter replacement. The ratio for replacing oil or butter is just the opposite for the ratio with an egg. For every tablespoon of oil or butter, instead use 3 tablespoons of ground flaxseed + 1 tablespoon of water.
As a dietitian, I love using ground flaxseed in baked goods since it is an excellent source of healthy omega-3 fats, fiber, and protein.
For the show, I made my favorite recipe using flaxseed meal + water, eggless and flourless peanut butter chocolate chip cookies. I love that this recipe contains a whole food sources of fat, peanut butter and flaxseed meal and no oil.
Eggless and Flourless Peanut Butter and Chocolate Chip Cookies
Equipment
- 1 large bowl
- 1 spatula
- 1-2 baking sheets
- 1 cookie scoop
- measuring cups and spoons
Ingredients
- 1 cup peanut butter I prefer to use unsalted natural peanut butter
- 3/4 cup brown sugar
- 1 tbsp flaxseed meal ground flaxseed is the same thing
- 3 tbsp water
- 1 tsp baking soda
- 1/2 cup chocolate chips I prefer dark chocolate chips
Instructions
- In a small bowl, combine flaxseed meal and water. Stir and let it rest for a few minutes so it thickens like an egg.
- In a large bowl combine peanut butter, brown sugar, flaxseed meal + water, baking soda. Stir well.
- Add chocolate chips. Stir well.
- Preheat oven to 350 degrees.
- With a cookie scoop, scoop onto baking sheets.
- Bake for 10 minutes.
Nutrition
4. Applesauce
Unsweetened applesauce is a great egg substitute that adds a bit of natural sweetness, moisture, and it binds cookies, cakes, brownies, and muffins well.
How much applesauce equals one egg?
1/4 cup of applesauce = 1 egg
I used applesauce to make eggless zucchini muffins. This recipe contains nutritious ingredients that contribute fiber: zucchini, applesauce, and whole wheat flour. These muffins can be part of a healthy breakfast!
Eggless Zucchini Muffins
Equipment
- 1 large bowl
- 1 muffin tin
- 1 spatula
- 1 vegetable shredder/grater
Ingredients
- 1/2 cup apple sauce, unsweetened
- 1/2 cup vegetable oil canola, grapeseed, or safflower oils will work too.
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 cup zucchini, shredded
- 1 1/2 cup whole wheat flour oat, quinoa, or chickpea flour can be used instead
Instructions
- Using a vegetable shredder, shred the zucchini with the peel.
- Add the shredded zucchini to a large bowl along with applesauce, oil, sugar, and vanilla extract. Stir well.
- Next, add the cinnamon, nutmeg, salt, baking soda, and baking powder. Stir well.
- Gradually add the flour and stir well.
- Preheat the oven to 350 degrees.
- Prepare the muffin tin with liners or non-stick cooking spray.
- Scoop muffin batter into the muffin tin.
- Bake for 22-25 minutes or until an inserted toothpick comes out clean.
Nutrition
5. Yogurt
And finally, you can use yogurt. You need a leavening agent such as baking soda, baking powder, or carbonated water when using yogurt in eggless recipes. Use yogurt to make eggless brownies, cakes, breads, and muffins.
How much yogurt equals one egg?
1/4 cup yogurt = 1 egg
Keep in mind, you can use dairy or plant-based yogurt. I like to use low-fat Icelandic or Greek yogurt, which are strained and have a higher protein content.
One advantage of using yogurt instead of eggs is it can take the place of oil or butter too. I used yogurt to make eggless brownies.
Eggless Brownies
Equipment
- 1 large bowl
- 1 spatula
- 1 8×8 baking pan
Ingredients
- 1 cup vanilla yogurt I used low-fat Icelandic or Greek yogurt.
- 1/2 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup milk I used unsweetened soy milk, any milk will work.
- 1/2 tsp baking soda
- 3/4 cup all purpose flour
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees. Prepare baking sheet with non-stick cooking spray.
- In a large bowl, combine flour, cocoa powder, baking soda, and sugar. Stir well.
- Next, add add milk and yogurt. Stir well.
- Last, add chocolate chips.
- Transfer batter into baking pan.
- Bake for 30 minutes or until inserted toothpick comes out clean.
Nutrition
All it takes is a few easy swaps to make eggless blueberry muffins, macaroons, cookies, zucchini muffins, and brownies. You can use ingredients you may already have at home such as aquafaba, vinegar + baking soda, flaxseed meal, applesauce, and yogurt. Will you give any of these swaps a try?
Please let me know what you think! I love getting feedback.
If you enjoyed these recipes, check out my Flaxseed Pudding with Apples, Cinnamon, & Wanuts next!
