Easy Egg Substitutes for Baking: Budget-Friendly, Plant-Based Alternatives

Baking is my go-to for package-free snacks, but rising egg prices can make those recipes feel costly. Thankfully, plant-based egg substitutes for baking like flaxseed, aquafaba, and mashed banana not only cut costs but also reduce your environmental impact. Whether you’re trying to save money, eat more sustainably, or both, these easy swaps will keep your favourite recipes turning out delicious.

Beyond Eggs: The Secrets of Binding and Rising

In baking, eggs typically serve one of two roles: binding or leavening. As a binder, eggs help hold ingredients together, providing moisture and structure. Psyllium husk, flaxseed, and mashed banana work well as plant-based alternatives. They are useful in recipes like cookies, brownies, loaf cakes, and granola bars.

When eggs are used for leavening, they trap air to create light, fluffy textures in cakes, muffins, pancakes, and waffles. For these recipes, whipped aquafaba is a great egg substitute for baking.

Four Egg Substitutions for Baking on a Budget

Whether you’re cutting costs or embracing a plant-based lifestyle, these four egg alternatives make sustainable baking simple. These simple, inexpensive swaps are easy to use and deliver great results in your favourite recipes. Many of these ingredients, like flaxseed and psyllium husk, can be found in bulk stores. This allows you to stock up using your own containers for a zero waste win.

Mashed Banana

Use about 1/4 cup of mashed banana to replace one large egg in baking. It works best for binding in recipes where a slight banana flavour compliments the dish, like muffins, pancakes, and quick breads. 

Ground Flaxseed 

Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to replace one large egg. After a few minutes, the mixture will thicken into a gel-like consistency, making it an excellent binder for baking. This is my go-to for chocolate chip cookies.

Psyllium Husk 

Replace one large egg with psyllium husk, use 1 tablespoon of psyllium husk mixed with 3 tablespoons of water. Let it sit for a few minutes to thicken before using it in your recipe. This combination works well as a binder in recipes like cookies, breads, and muffins.

Aquafaba

For one large egg, you can use about 3 tablespoons of aquafaba (the liquid from a can of chickpeas or other beans). When beaten for a few minutes, this starchy liquid has a unique ability to mimic egg whites. This makes it perfect for both binding and leavening. I love using this substitute in cakes and muffins, but aquafaba is incredibly versatile! You can also use it to make meringues, marshmallows, and even plant-based mayo. Not bad for something most people normally pour down the drain!

Flaxseed, aquafaba, mashed banana, and psyllium husk are fantastic egg substitutes. However, there are plenty of other plant-based options to explore. From chia seeds to silken tofu, the possibilities are endless. Whether you’re saving money, reducing your environmental impact, or just trying something new, experimenting with these egg substitutes for baking can lead to delicious and sustainable results in the kitchen.