Make an Egg Swap
The amounts in the list below equal one egg, and can be used when making your favorite recipes.
Applesauce: ¼ cup (Adds sweetness as well.)
Fruit purees or baby food: ¼ cup. (Adds sweetness. Prune puree is especially good in chocolate recipes.)
Squash, pumpkin or sweet potato puree: ¼ cup.
Aquafaba: 3 tablespoons, whisked until frothy. (Can also be whipped several minutes to replace beaten egg whites.)
Banana (the riper, the better): ¼ cup mashed. (Banana flavor may come through in recipes.)
Ground flaxseed: 1 tablespoon stirred into 3 tablespoons water and allowed to thicken for 5 minutes. (Helps keep baked goods moist.)
Chia seeds: 1 tablespoon whole or ground seeds stirred into 3 tablespoons water, then allowed to gel for 10 minutes. (Whole chia seeds will add poppy seed-like texture to the finished product.)
Tofu: ¼ cup silken, soft or firm, blended until smooth. (The creamy texture helps keep delicate baked goods tender.)