Updated 30 July 2026 · Written by MKB Team
The best egg substitute depends on what the egg does in the recipe. For moisture and binding, use 1/4 cup applesauce, a mashed banana or 1/4 cup yogurt per egg. For binding in denser bakes, a flax egg, 1 tablespoon ground flax with 3 tablespoons water, works well. Aquafaba, the liquid from canned chickpeas, can even be whipped.
Per egg: 1/4 cup applesauce, 1 mashed banana, 1/4 cup yogurt, or a flax egg (1 tbsp flax + 3 tbsp water). Aquafaba whips like whites.
Match the Substitute to the Job
Eggs bind, add moisture and help leaven, so pick a swap for the role. Applesauce, banana and yogurt add moisture and light binding, ideal for muffins and quick breads. Flax and chia eggs bind well in cookies and denser bakes. For recipes that rely on whipped egg whites, whipped aquafaba is the closest match.
Tips for Good Results
Fruit purees add a little flavor and sweetness, so they suit sweet bakes. Flax eggs need a few minutes to gel before use. None of these leaven like eggs, so they work best in recipes that also use baking powder or soda. A stand mixer helps whip aquafaba to stiff peaks.
Egg Substitutes (per egg)
| Substitute | Amount | Best for |
|---|---|---|
| Applesauce | 1/4 cup | Moist cakes, muffins |
| Mashed banana | 1 medium | Quick breads |
| Flax egg | 1 tbsp flax + 3 tbsp water | Cookies, denser bakes |
| Yogurt | 1/4 cup | General baking |
| Aquafaba | 3 tbsp | Meringue, whipped |
Frequently Asked Questions
What is the best egg substitute for baking?
It depends on the recipe. Applesauce and banana add moisture, flax eggs bind, and whipped aquafaba replaces egg whites. Use 1/4 cup of puree or a flax egg per egg.
How much applesauce replaces one egg?
Use 1/4 cup of unsweetened applesauce per egg. It adds moisture and light binding, best in muffins, cakes and quick breads.
