A shorter version of this article was included in the most recent edition of Twin Cities Veg Living, the CAA magazine. Here is the complete version, with even more tips on egg-free baking.

Did you know that often you can simply leave eggs out of a recipe and have great results? Not ready to try that just yet? We’ve got you covered. Consider this a primer on egg replacement for vegan baking. You can search online for endless resources giving you greater detail. It’s easy to veganize a recipe once you understand why the eggs are used.

1.     They add moisture and richness.
2.     They work as a leavening agent.
3.     They work as a binder.

Each of these plant-based foods replaces one egg:

•     1 tablespoon to ¼ cup applesauce
•     1 ripe banana, mashed
•     1 tablespoon ground chia seeds with 3 tablespoons boiling water
•     1 tablespoon EnerG Egg Replacer mixed with ¼ cup boiling water
•     1 tablespoon ground flaxseeds with 2 to 4 tablespoons of boiling water
•     ¼ cup mashed potatoes
•     ¼ cup blended prunes
•     ¼ cup cooked blended pumpkin
•     ¼ cup mashed silken tofu
•     1 tablespoon vinegar or 2 tablespoons lemon juice with 1 teaspoon baking soda

Now let’s test-drive your new skills. Try this recipe as it is and then try it again using another egg replacement option. Let the tasty fun begin!

Chedda Jalapeño Muffins

Yields 12 muffins

These delicious muffins offer up a great combo of nondairy cheese and heat. You will find “chedda cheeze” and jalapeños through and through with every bite. Either eaten alone, with a robust salad, or with a hearty vegan chili, these muffins land just right on the palate.

3 cups unbleached all-purpose flour 1 tablespoon baking powder ¾ teaspoon baking soda ¾ teaspoon salt 1 tablespoon EnerG Egg Replacer ¼ cup boiling water ¼ cup vegetable oil 1/3 cup unrefined sugar 1 cup nondairy milk, plus more as needed 1 ½ cup shredded nondairy cheddar cheese shreds ½ cup minced canned or fresh jalapeño chile

Preheat the oven to 400 degrees F. Lightly oil a 12-cup muffin tin.

Sift the flour, baking powder, baking soda, and into a medium bowl and set aside.

Put 2 tablespoons of the boiling water and the egg replacer in a small bowl and whisk until the mixture is thick and gelatinous. Add additional water as necessary. Set aside.

Mix the oil and sugar in a large mixing bowl. Add the egg replacer and continue to mix until well combined.

Alternating in small amounts, add the dry mixture and the nondairy milk to the wet mixture, stirring continuously until all of the dry mixture and nondairy milk have been added and a batter has been formed. If the mixture is too dry or thick, add up to 1/3 cup additional nondairy milk, 1 tablespoon at a time, until the desired consistency is achieved. The batter will be thick. Add the nondairy cheese and chile and mix until incorporated.

Spoon the batter into the prepared muffin cups. Bake for 25 minutes until golden brown. Let the muffins rest in the muffin tin for about 15 minutes before transferring to a cooling rack. Sit back and enjoy alone or with friends. These muffins will stay fresh up to 1 week when stored in a tightly sealed container in the refrigerator.

Variation For even more flavor, replace the unbleached all-purpose flour with 1 cup spelt flour, 1 cup oat flour, and 1 cup rice flour.

AmyLeo Barankovich, a passionate vegan chef, began cooking for a family of ten at the age of 13 and has since been delighting family, friends, and colleagues with creative, delicious wholesome food. She founded The Vegan Pantry: Where Taste Meets Grace, offering private and public cooking classes, personal chef services, vegan coaching, and restaurant consulting. Learn more at veganaffairsmn.com.