We’ve all been there: standing in the kitchen, box of Krusteaz baking mix in hand, oven preheated, ready to whip up something amazing…and then, uh-oh. No eggs. Or maybe you do have eggs, but you’re baking for someone with an egg allergy, following an egg-less diet, or just curious about making a swap.
No need to panic! The great news is that our Buttermilk Pancake Mix doesn’t even require eggs (yes, really!), so you can make fluffy, tasty pancakes without any egg hassle. While some of our other mixes, like muffins, brownies, and cornbread, do call for eggs, we’ve got plenty of easy, tasty egg substitutes to save the day.
Let’s crack into it (pun totally intended).
First Things First…What Do Eggs Actually Do In Baking?
Eggs are multitaskers! In baking, they:
- Bind ingredients together
- Create structure and help things rise
- Contribute to richness and flavor
Best Egg Substitutes For Binding
Eggs help hold everything together, preventing your muffins, brownies, and cookies from crumbling into a delicious mess. If you need an egg substitute that keeps your bake structurally sound, these options will do the trick!
Applesauce
- How Much To Use: 1/4 cup unsweetened applesauce = 1 egg.
- Best For: Muffins, brownies, and cornbread.
- Why It Works: Adds moisture and mild sweetness. Plus, who doesn’t love a little fruit in the mix?
Mashed Banana
- How Much To Use: 1/4 cup mashed banana = 1 egg.
- Best For: Muffins, brownies, banana bread (obviously!), and cookies.
- Tip: It will add a hint of banana flavor, so make sure that works with your recipe.
Ground Flaxseed
- How To Make It: Mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let it sit for 5 minutes until gel-like. This amount is equivalent to one egg.
- Best For: Brownies, cornbread, and muffins.
- Why We Love It: Flax adds a little nuttiness and fiber boost!
Chia Seeds
- How To Make It: Same as flaxseed! 1 tablespoon chia seeds + 3 tablespoons water, let sit until it thickens.
- Best For: Muffins, brownies, and dense cakes.
- Fun Fact: Chia seeds give a tiny bit of crunch and are loaded with omega-3s.
Nut Butter (Almond, Peanut, or Cashew)
- How Much To Use: 3 tablespoons nut butter = 1 egg.
- Best For: Cookies, brownies, and dense quick breads.
- Why It Works: Nut butter adds richness, moisture, and binding power (plus delicious flavor!).
Pumpkin Purée
- How Much To Use: 1/4 cup pumpkin purée = 1 egg.
- Best For: Muffins, quick breads, and brownies.
- Why We Love It: Adds moisture and a warm, subtle flavor, especially perfect for fall bakes!
Buttermilk
- How Much To Use: 1/4 cup buttermilk = 1 egg.
- Best For: Cakes, muffins, and cornbread.
- Why It Works: The acidity helps with tenderness and structure, while the creaminess adds richness.
Commercial Egg Replacer
- How Much To Use: Follow package instructions, usually 1 1/2 teaspoons egg replacer + 2-3 tablespoons water = 1 egg.
- Best For: Pretty much anything that calls for an egg.
- Why It Rocks: Specially formulated to do all the eggy things without any cracking or scrambling.
Best Egg Substitutes For Leavening
Eggs play a big role in helping baked goods rise, creating that airy, tender texture we love in cakes, muffins, and cornbread. If you’re looking for substitutes that add lift and fluff, these options bring the bubbles!
Carbonated Water
- How Much To Use: 1/4 cup carbonated water = 1 egg.
- Best For: Light, fluffy muffins, cornbread, and cake.
- Why It Works: The bubbles help your bakes rise!
Vinegar + Baking Soda
- How To Make It: 1 tablespoon vinegar (apple cider or white) + 1 teaspoon baking soda = 1 egg.
- Best For: Cakes, cupcakes, and anything you want to be extra airy.
- Science Moment: The fizzing reaction helps with lift and fluffiness. It’s like magic (but actually chemistry!).
Aquafaba (The Liquid From Canned Chickpeas)
- How Much To Use: 3 tablespoons aquafaba = 1 egg.
- Best For: Meringues, macarons, and anything where you need egg whites whipped up into stiff peaks.
- Bonus: You can make hummus with the chickpeas afterward: win-win!
Best Egg Substitutes For Structure
Some recipes rely on eggs to provide structure, moisture, and that rich, velvety texture. Whether you’re making fudgy brownies or a tender crumb cake, these swaps will keep your bakes sturdy and delicious.
Plain Greek Yogurt
- How Much To Use: 1/4 cup plain Greek yogurt = 1 egg.
- Best For: Dense cakes, muffins, and brownies.
- Added Bonus: Extra protein and creaminess.
Silken Tofu
- How Much To Use: 1/4 cup blended silken tofu = 1 egg.
- Best For: Cheesecakes, brownies, and other rich desserts.
- Tip: Blend it smooth before adding to avoid any lumps.
Arrowroot Powder + Water
- How To Make It: 2 tablespoons arrowroot powder + 3 tablespoons water = 1 egg.
- Best For: Muffins, cookies, and brownies.
- Why It Works: Arrowroot is a great thickener and binder without adding extra flavor.
Our Favorite Krusteaz Mixes And Egg Substitute Combos
Here are some winning pairings to keep your baking easy and egg-free:
- Krusteaz Wild Blueberry Muffin Mix: Try it with applesauce or a flaxseed for a touch of sweetness or fiber.
- Krusteaz Double Chocolate Muffin Mix: Go for mashed banana or silken tofu for a rich, fudgy texture.
- Krusteaz Honey Cornbread & Muffin Mix: Swap in vinegar + baking soda or carbonated water to keep your cornbread light, fluffy, and egg-free.
- Krusteaz Cinnamon Swirl Crumb Cake Mix: Use Greek yogurt or applesauce for a rich, delicious crumb.
- Krusteaz Pumpkin Spice Muffin Mix: Boost the pumpkin flavor by swapping in pumpkin purée.
Your Egg-Free Baking Adventure Starts Here
Whether you’re short on eggs, baking for someone with allergies, or simply looking to switch things up, there are so many easy ways to make your favorite Krusteaz mixes egg-free and still absolutely delicious.
From muffins and brownies to cornbread and crumb cakes, our baking mixes are made to make life easier (and tastier!). So why not have some fun experimenting with new flavors and textures?
Explore our full lineup of baking mixes, pick your favorite swap, and get baking. We can’t wait to see what delicious creations you come up with!
