Are you looking for substitutes for eggs in muffins? Then you’re in the right place! Here are some of the best ways to replace eggs in a muffin recipe:

Most muffins are made using eggs. But, if you don’t have them, no longer use them or are allergic to them, use this guide to explore a variety of egg substitutes for muffins, so that your baked treats are as moist and flavorful as their traditional counterparts.

The Role of Eggs in Muffins: 

1. Binder: Eggs act as natural binders, holding the ingredients together and providing structure to muffins.
2. Moisture: Eggs contribute moisture to muffins, preventing them from becoming dry and crumbly.
3. Leavening Agent: Eggs aid in the leavening process, allowing muffins to rise and achieve a light and airy texture.
4. Flavor and Color: Eggs add richness, flavor, and a golden hue to muffins, enhancing their overall appeal.

Now, let’s get to the substitutes and ratios.

Best ways to substitute for eggs in muffins

1. Applesauce

How to Use: Replace each egg with 1/4 cup of unsweetened applesauce. Adjust sweeteners as needed.

Applesauce adds moisture and a subtle apple flavor, perfect for various muffin types.

2. Mashed Banana

How to Use: Mash ripe bananas and use 1/4 cup of mashed banana for each egg.

Bananas provide natural sweetness, moisture, and work exceptionally well in banana-flavored muffins.

3. Yogurt

How to Use: Utilize 1/4 cup of plain yogurt (dairy or non-dairy) per egg.

Yogurt contributes moisture, a tangy flavor, and a tender crumb, enhancing muffin texture.

4. Silken Tofu

How to Use: Blend 1/4 cup of silken tofu until smooth and use it as a one-to-one egg replacement.

Silken tofu offers a creamy texture, making it a superb addition to muffins, particularly in chocolate varieties.

5. Buttermilk

How to Use: Combine 1/4 cup of buttermilk with 1/2 teaspoon of baking soda for each egg.

Buttermilk provides moisture, imparts a subtle tang, and contributes to leavening.

6. Vegetable Oil

How to Use: Substitute 2 -4 tablespoons of vegetable oil for each egg.

Vegetable oil adds moisture and helps achieve a tender crumb in muffins.

7. Vinegar and Baking Powder

How to Use: Mix 1 tablespoon of vinegar (white or apple cider) with 1 teaspoon of baking powder for each egg.

This combination aids in leavening and can be applied across various muffin recipes.

8. Commercial Egg Replacers

How to Use: Follow the instructions on the commercial egg replacer packaging to determine the equivalent of one egg.

These convenient egg replacers are designed to mimic eggs in baking, ensuring reliable results.

9. Pumpkin Puree

How to Use: Replace each egg with 1/4 cup of pumpkin puree. Adjust sweeteners as needed.

Pumpkin puree introduces moisture, a mild sweetness, and complements spices like cinnamon and nutmeg.

10. Soy or Almond Yogurt

How to Use: Incorporate 1/4 cup of soy or almond yogurt (unsweetened) per egg.

Non-dairy yogurts provide moisture and a creamy texture, ideal for vegan muffins.

11. Aquafaba

How to Use: Whip 3 tablespoons of aquafaba (the liquid from canned chickpeas) until foamy and use it as a one-to-one egg replacement.

Aquafaba mimics egg whites, offering structure and leavening in muffins.

12. Flaxseed Meal

How to Use: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg and let it sit to thicken.

Flaxseed meal provides moisture, fiber, and a nutty flavor, ideal for heartier muffins.

13. Chia Seeds

How to Use: Combine 1 tablespoon of chia seeds with 3 tablespoons of water for each egg and allow it to gel.

Chia seeds offer moisture, fiber, and a subtle crunch, enhancing texture in muffins.

14. Ripe Avocado

How to Use: Mash 1/4 cup of ripe avocado as an egg replacement.

Avocado adds healthy fats, creaminess, and moisture, suitable for chocolate or cocoa-based muffins.

15. Carbonated Water

How to Use: Substitute 1/4 cup of carbonated water for each egg.

Carbonated water provides moisture and a light, airy texture, especially in delicate muffins.

Please note that the quantity of egg substitute needed may vary based on your specific recipe. Generally, you can use approximately 1/4 cup of your chosen substitute for each egg you’re replacing. Always refer to your recipe’s instructions for accuracy.

Recipes for Muffins with Egg Substitutes:

Let’s put these egg substitutes into action with some sample muffin recipes:

1. Vegan Blueberry Muffins with Silken Tofu
2. Chocolate avocado muffins (no eggs)
3. Eggless blueberry yogurt muffins

Each recipe includes detailed ingredient lists and step-by-step cooking instructions to help you achieve mouthwatering muffins using your chosen egg substitute.

 Armed with the information and tips provided in this comprehensive guide, you can confidently create delicious muffins that cater to your needs and tastes.

Don’t hesitate to experiment with different egg substitutes and recipes to discover your perfect muffin. Enjoy exploring new ideas in the kitchen, and may your muffins always be moist, fluffy, and delightful, regardless of the eggs.

And, if you enjoy egg-less cooking, you should feel free to check out my other articles about making egg-free waffles, my tips of how to make egg-free fried chicken and my guide on how to make egg-free cakes too.