No Eggs? Try These 12 Easy Substitutes for Baking

You’re halfway through your cookie recipe when you crack open the fridge and realize the egg carton is empty. Or maybe you're baking for someone with an egg allergy. Either way, don’t give up on your brownies or banana bread just yet.

Eggs do a lot in baking: they hold ingredients together, add moisture, help cakes rise, and bring richness to everything from cookies to muffins. But here’s the good news: you don’t always need eggs to get the job done.

There are many ingredients that can replace eggs in baking, and chances are, you already have at least one of them in your kitchen. From everyday items like mashed banana and yogurt to simple pantry staples like flaxseed and baking soda, these substitutes can save your recipe. And in some cases, even make it better.

Below are 12 trusted egg substitutes you can use based on what you’re baking. Each one includes how much to use and which types of recipes it works best in. These aren’t just random ideas, they’re real swaps that have worked in thousands of home kitchens.

Why do recipes use eggs in the first place?

Eggs pull a lot of weight in baked goods:

Knowing which job matters most in your recipe makes it easier to pick the right replacement.

Of course, you can! Making high-protein desserts at home is one of the easiest (and tastiest) ways to enjoy healthy treats. You're in full control of choosing the best ingredients, adjusting portions, and fine-tuning flavors. With you in the driver's seat, homemade bakes can be much more nutritious than store-bought options.

• You get to handpick fresh, natural ingredients without second-guessing their source

• You prep everything in your own kitchen without any mystery additives, protein powders, or questionable preservatives. It’s just real food, made your way, with love

• Plus, you get to choose whole-food ingredients with the highest nutrient profiles!

• And, of course, you can choose your own sweeteners and spices to adjust the flavor to your liking.

It’s nearly impossible to find a bakery dessert that’s protein-rich, sugar-free, zero-cholesterol, and also dairy-free. And just when you see something that checks all the boxes, it is either full of additives or tastes terrible. Save yourself the hassle (and the letdowns) and whip up your favorite desserts yourself.

If you want a simple, high-protein, ready-to-go replacement, Detox Desserts’ A Sweet Egg Swap is a great option. It’s made from clean, real ingredients and designed to mimic both the binding and moisture that eggs bring to baking.

Just stir the powder with water, let it sit for a minute, and mix it into your batter like you would with a regular egg. It works well in cookies, muffins, brownies, pancakes, and even cakes. Whether you’re baking dairy-free, gluten-free, or just running low on groceries. If you’re already using their flour swap, butter swap, or sugar swap, this ties it all together into a reliable egg-free recipe that actually tastes good.

It’s shelf-stable, easy to measure, and works across most basic recipes that call for 1–3 eggs. For baking success and health benefits, this egg swap MUST be used with their other 1:1 swaps for flour, sugar, and butter. 

Flaxseed is one of the most popular egg replacements in baking, especially for plant-based recipes. When you mix ground flax with water and let it sit for 5 to 10 minutes, it turns into a gel. This texture works almost exactly like an egg. It holds ingredients together and keeps baked goods moist.

The flavor is very mild and almost unnoticeable once baked, especially in recipes that include cinnamon, vanilla, chocolate, or nuts. Flax works best in chewy bakes like oatmeal cookies or breakfast muffins. If you’re also using a sugar swap, this combo keeps things naturally sweet without needing extra fat.

One note: always use unroasted ground flaxseed, not whole. Whole seeds won’t absorb water properly or bind the way you need them to. Roasted flax seeds have a strong flavor that will come through on your finished treats. 

Like flaxseed, chia seeds swell up when soaked in water and turn into a thick gel. Chia is especially useful in brownies and snack bars, where a slightly denser, chewy texture is what you want.

The gel helps hold the mixture together while adding just a touch of crunch if you don’t blend it. For smoother batters, use a coffee grinder to grind the chia seeds into powder before mixing with water. White chia seeds are also available if you want to avoid dark specks in lighter recipes.

Chia works well with flour swaps, especially in gluten-free baking, where the extra stickiness helps keep everything from falling apart.

Applesauce is one of the easiest and most common egg substitutes, especially in moist recipes like banana bread, spice cake, and chocolate muffins. It brings in moisture and just a hint of natural sweetness.

Make sure to use unsweetened applesauce so you don’t accidentally make your bake too sweet. If you’re using a sugar swap, applesauce balances it nicely without changing the recipe too much. Because applesauce doesn't help baked goods rise, it works best in recipes that are already a little dense.

The flavor is mild and usually disappears, but you may notice a slight apple scent when the recipe is still warm. Once cooled, it’s barely noticeable.

Mashed banana is another fruit-based egg replacement that’s perfect for rich, moist recipes. It adds natural sweetness, a creamy texture, and just enough thickness to bind ingredients together.

This works especially well in anything chocolate or spiced, where banana flavor blends in. Just make sure your banana is very ripe (soft with brown spots) so it mashes easily and mixes smoothly into your batter. You can also blend it for an extra-smooth texture.

Banana works best in recipes that only need one or two eggs replaced. If you’re making something like brownies or muffins with a flour swap, banana helps make up for the structure that might be lost in gluten-free flours.

Yogurt is a great choice for keeping baked goods soft and moist. It doesn’t act as a leavening agent (it won’t help your cake rise), but it does provide creaminess and body, especially useful in cakes, muffins, and quick breads.

Use plain, full-fat Greek yogurt for best results. It’s thick and rich, which means you may need to loosen your batter with a tablespoon of milk or water if it feels too heavy. If you're using a butter swap or trying to cut dairy, unsweetened plant-based yogurts (like almond or oat) work just as well.

The flavor is mild and usually doesn’t affect the end result, though it can add a very light tang depending on the brand you use.

Silken tofu is a smooth, neutral base that adds structure and moisture to baked goods. It doesn’t help the batter rise much, but it does create a rich, chewy texture, especially good for dense chocolate cakes, brownies, or blondies.

Tofu doesn’t taste like much, which is great for baking. Blend it until creamy so it disappears into the batter. It works especially well when paired with a flour swap, helping to prevent dryness in gluten-free recipes.

If your batter feels too thick, thin it out with a tablespoon of plant milk before mixing.

This duo creates bubbles that help batters rise, similar to what eggs do when beaten. Use white vinegar or apple cider vinegar for a neutral flavor. The reaction happens fast, so once you combine wet and dry, get it into the oven quickly.

This combo works well in recipes that need a little lift and don’t rely on eggs for richness. It’s a good match for chocolate-based cakes or cupcakes. Combine with yogurt or banana if your recipe also needs moisture.

Nut butters are naturally sticky and thick, which makes them great binders. They work best in flourless cookies, brownies, and dense snack bars. You’ll get a nutty flavor, so this substitute works best in recipes where that fits.

To help it mix smoothly, slightly warm the nut butter first. If the batter feels too dry, add a splash of water or plant milk. This is a protein-rich swap, perfect for readers looking for healthier baking options.

Pumpkin puree is a reliable replacement that brings both moisture and body. It’s great in fall-inspired recipes like cinnamon muffins, pumpkin brownies, or chocolate loaf cake. The flavor is earthy and mild but not overpowering.

Make sure you’re using plain pumpkin puree, not canned pumpkin pie filling. If you’re also using a sugar swap, you might want to add a bit more spice to balance the natural sweetness.

Cornstarch creates thickness when heated, making it ideal for custard-based desserts and soft cakes. It’s often used to replace egg yolks, especially in creamy desserts like lemon bars or cream pies.

Stir it well before adding it to your batter to avoid lumps. It won’t add flavor or rise, but it helps hold things together. Best when paired with other swaps like Detox Desserts’ Egg Swap or a banana.

Aquafaba is the liquid from canned chickpeas. When whipped, it behaves like egg whites, creating volume and lightness. It’s perfect for recipes that rely on eggs for air, like meringues or sponge cakes.

Use a hand or stand mixer to whip it until foamy or stiff peaks form. It doesn’t add any flavor once baked and is often used in vegan baking for desserts that need structure and fluffiness.

Not every egg replacement works the same way in every recipe. Here are a few tips to help you choose the right one:

• Cookies: Use flax egg, nut butter, or Detox Egg Swap. These help hold the dough together and give just the right chew.

• Brownies: Chia gel, silken tofu, or mashed banana give that rich, fudgy bite. Use applesauce if you want something lighter.

• Cakes and cupcakes: Vinegar + baking soda, aquafaba, or yogurt work best when you need lift and fluffiness.

• Muffins and quick breads: Applesauce, yogurt, or Detox Egg Swap keep them soft without falling apart.

• Custards and puddings: Cornstarch slurry is your best bet for smooth, firm textures without eggs.

Pro tip: If you’re using other swaps, like butter, sugar, or flour substitutes, start with replacing just one egg and test how the batter feels before going further.