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Simply Nutritious, Quick and Delicious

How to substitute eggs in almost any recipe

Image of woman shopping for eggs at grocery store

With the price of eggs so high, you may be thinking that it’s time to cut back. Maybe you skip the scrambled egg breakfast and choose oatmeal instead, or you look for a vegan egg alternative that’s not equally as costly. But how do you substitute eggs in recipes, such as muffins, pancakes or meatloaf? That will depend on whether the egg is used as a binder, for moisture or as a leavening agent.

For recipes that use egg as a binder, like meatloaf or a burger, replace 1 egg with either:

  • 1 Tablespoon flax or chia seed + 3 Tablespoons warm water (combine and let sit for 5 minutes)
  • 1 package plain gelatin + 2 Tablespoons warm water (do not mix until ready to use)

For recipes that use egg for moisture, such as pancakes and quick breads, use ¼ cup of one of these to replace 1 egg:

  • Mashed banana, avocado, sweet potato, beans, unsweetened applesauce, pumpkin puree or silken tofu

For recipes that use egg as a leavening agent, like cookies, cakes or muffins, try one of these to replace 1 egg:

  • 1 Tablespoon vinegar + 1 teaspoon baking soda
  • 1 ½ Tablespoons water + 1 ½ Tablespoons oil + 1 teaspoon baking powder

While the finished product won’t be exactly the same as with eggs, it might just be close enough that no one will notice!

Banana Bread Muffins- no eggs

  • 3 medium ripe bananas
  • ½ cup nonfat milk
  • ¼ cup canola oil
  • 2 teaspoons vanilla extract
  • 1 Tablespoon white vinegar
  • ½ cup brown sugar
  • ¾ cup whole wheat flour
  • ½ cup all-purpose flour
  • ½ cup quick cooking oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt


  • ½ cup oats
  • 2 Tablespoons brown sugar
  • 2 Tablespoons melted margarine
  • ¼ teaspoon cinnamon

Preheat oven to 350°F. Lightly grease a muffin tin or line with muffin cups. In a medium bowl, mash peeled bananas using the back of a fork. Mix in milk, oil, vanilla, vinegar and brown sugar. In a separate large bowl, stir flours, oats, baking powder, baking soda, cinnamon and salt. Add the wet ingredients into the dry ingredients and mix until combined. Divide batter evenly into muffin tin. In a small bowl, combine topping ingredients. Sprinkle evenly over muffin batter. Bake 25-30 minutes or until toothpick inserted into center comes out clean.

Yield: 12 muffins, 1 serving each

Nutrition Facts (per serving): 190 calories, 7 grams fat, 170 milligrams sodium, 29 grams carbohydrate, 2 grams fiber, 3 grams protein


ABOUT THE AUTHOR: Jenna Smith is a Nutrition and Wellness Educator with University of Illinois Extension, serving Livingston, McLean, and Woodford Counties. Smith uses her experience as a registered dietitian nutritionist to deliver impactful information and cutting-edge programs to Livingston, McLean, and Woodford Counties and beyond.