Do you ever wonder what eggs do to a muffin? Are you looking for vegan or gluten-free alternatives for eggs in muffins? If yes, then this article is perfect for you.
Here, we provide 5 egg substitutes that work amazingly well in muffins and offer amazing health benefits too.
Get started now and learn how to make the perfect vegan muffins.
What Do Eggs Do to a Muffin?
Eggs do an incredible job of providing structure, moisture, and flavor to muffins.
While dry ingredients, such as flour and sugar, provide the basic structure of a muffin, eggs are essential in producing a tender and fluffy baked good.
Egg white adds some lift while it binds the other ingredients together; egg yolks bind everything together and add moisture.
Meanwhile, emulsified fat in the eggs lends a wonderful richness to your muffins.
When it comes to serving your muffins with eggs, the options are endless.
Consider adding grated cheese for extra flavor or whisking together some melted butter and herbs for added complexity.
For those with dietary restrictions, you can use egg substitutes like applesauce or flaxseed meal instead.
The process is really simple too – just mix all your wet and dry ingredients together until well combined before pouring them into your prepared pan.
Lastly, as with any baked good, enjoy your muffins fresh from the oven when their texture reaches perfection.
With these tips in mind, eggs will help you create irresistible deliciousness in every single bite.
5 Best Eggs Substitutes in Muffins
One of the most common ingredients in muffin recipes is eggs, but they can be replaced with other healthy ingredients, depending on your dietary preferences and needs.
Using egg substitutes to make muffins requires some experimentation and familiarity with baking, but it can be done.
Here are five of the best substitutes for eggs in muffins:
1 – Applesauce
Applesauce is a great alternative to using eggs in muffins.
Applesauce adds moisture, texture, and sweetness to the muffin mixture.
For each egg you are substituting with applesauce, use ¼ cup of applesauce in place of the egg.
If your recipe only calls for one egg, reduce other liquids slightly in the recipe when adding applesauce.
If you’re using unsweetened applesauce, it may be necessary to add a bit more sugar or even honey or maple syrup for some sweetness.
Unsweetened applesauce can work with savory recipes as well if need be; just make sure it is cooked until softened first.
Applesauce can be used to replace up to 3 eggs in a standard-sized batch (for 12-18 muffins).
2 – Mashed Banana
Mashed banana has become a popular egg substitute as it is high in fiber and other beneficial nutrients.
To make one cup of mashed banana, mash three to four ripe bananas until relatively smooth.
You can also use a food processor or blender to puree the bananas.
The texture of your muffin batter will be slightly thicker than if you had used an egg, but once baked, you should still get moist, delicious muffins with a hint of banana flavor.
Keep in mind that this substitution may make the end product sweeter than if you had used an egg.
Try adding a teaspoon or two of vinegar or lemon juice to counteract this issue and maintain the desired level of acidity.
3 – Plain Yogurt
Yogurt can be used as an egg substitute for a moist and soft muffin.
It works well for both savory and sweet recipes, though plain yogurt does not reproduce the eggs’ leavening power, so you might need to add an extra half teaspoon of baking powder or use another egg substitute (like vinegar).
When using plain yogurt, use the same amount as you would eggs and be sure to stir it in well.
You can also replace eggs with Greek-style or coconut yogurt if those are available.
4 – Flaxseed
Flaxseed can be used to create a gel-like consistency that binds ingredients together and adds a rich, nutty flavor to your muffins.
To use flaxseeds as an egg substitute, combine three tablespoons of warm water with one tablespoon of ground flaxseeds.
Give them a stir until the mixture is combined, then let it sit for about 10 minutes until it takes on an egg-like consistency.
Simply add the flaxseed “egg” to your muffin mix or other recipe at the same time you’d normally add eggs.
Keep in mind that flaxseeds should not be eaten raw, so you must cook or bake them prior to ingesting them.
5 – Silken Tofu
Silken tofu is a great alternative to eggs in muffins.
The tofu binds the ingredients together, giving muffins a light, moist texture and a slight sweetness.
When substituting silken tofu for eggs, use 1/4 cup of silken tofu for each egg called for in the recipe.
Make sure to blend the ingredients together well for best results.
This substitute works especially well in vegan baking recipes, as it contains no cholesterol or animal-based products.
Muffins are a classic breakfast treat and one of the most convenient snacks for any time of day.
But if you don’t have eggs on hand or prefer not to use them, there is good news — there are several options for substituting eggs in muffins without compromising flavor or texture.
At the end of the day, when considering which egg substitute to use in your baking recipes such as muffins, it all comes down to personal preference and taste.
Depending on the type of muffin you’re making and whether or not you need an exact replacement for an egg-based recipe, you can easily substitute any one of these ingredients to suit your needs.
Experimenting with different ingredients is always encouraged when it comes to baking.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!