Healthy substitutes for eggs (in baking)
Eggs bind, add moisture, and help things rise. Plant-based swaps handle the binding and moisture well; what they can't do is whip into airy structure, so choose by the recipe.
The 3 best swaps for eggs (in baking)
Flax 'egg' (1 tbsp ground flax + 3 tbsp water)
1 eggLet it gel 5 minutes; great in muffins and pancakes.
vs 1 eggper egg replaced- Calories
- 72 kcal37 kcal
- Fibre
- 0 g2 g
- Omega-3 (ALA)
- 0 g1.6 g
Edge · Adds plant omega-3 and fibre — and zero cholesterol.
Mashed banana
½ banana per eggBinds and sweetens; adds a little banana flavour.
vs 1 eggper egg replaced- Calories
- 72 kcal45 kcal
- Fibre
- 0 g1.3 g
- Cholesterol
- 186 mg0 mg
Edge · Binds and sweetens at once, so you can dial back added sugar.
Unsweetened applesauce
¼ cup per eggNeutral and moist; best for recipes needing just 1–2 eggs.
vs 1 eggper egg replaced- Calories
- 72 kcal26 kcal
- Total fat
- 4.8 g0.1 g
- Cholesterol
- 186 mg0 mg
Edge · Fat-free, cholesterol-free moisture with a neutral taste.
Good to know: These won't whip — skip them for meringues and airy sponge cakes that rely on beaten egg.
One swap is just the start
Don't swap one thing — rework the whole dish.
Swapping eggs (in baking) is one move. izeeva takes the whole recipe you love and reworks every part of it around your tastes and your goals — with the real macro math and a before/after to prove it actually got healthier. Tell it the dish; it does the rest.
Make your dish healthier — free→Free while we're in beta. No card required.