I have googled this, and tried applesauce plus baking soda. My apple muffins came out flat.
Althogh the basketball team chowed them down (because they are hungry teenagers?), I would like to finesse my vegan baking skills for next time.
What egg substitute works for you when baking vegan? Thanks!
You might try the flax egg
Thank for the link. Have you tried this method? Eggs provide rise in baked goods, and I am trying to imagine if this would work.
Iâve never tried it but know many who find it works for them though I imagine other ingrdients might be adjusted to make it work best.
Itâs worth a try, thanks! Canât possibly turn out flatter than my muffin âbiscuitsâ. 
Flaxseed plus water will do it. Made many a vegan baked good with it.
My wife uses canned liquid from chickpeas as substitute for egg whites. You need to add sugar, cream of tarter, vanilla or almond extract and beat until stiff peaks but she makes all sorts of desserts is way.
For more forgiving baked goods like quick breads a flax egg is fine, Ener-g egg replacer has been around since forever and is great for other baked goods like cakes and such. You use a tiny amount so one box lasts for almost ever. Bobâs red mill also makes an egg replacer for baking which i havenât tried yet (since i still have at least a year worth off ener-g left! ) but i trust bobâs with everything for baking.
http://www.ener-g.com/egg-replacer.html
A mucilage is what things like flax and okra produce. Starch can be used to make a mucilage too. Iâve tried corn starch and tapioca starch, it takes around a tablespoon per cup of water for that consistency, or you can make it thicker, like papeda, by adding twice as much starch. It has to be stirred into the unheated water until blended (which looks like milk), then heated and stirred continuously until it thickens (gelatinizes), which is at around 170°F. The tapioca starch is better for refrigerating or freezing as a mucilage, because the cornstarch will separate from some of the water when chilled (unless it is âmodified cornstarchâ). By the way, googling âegg substitute starchâ will list others that are used for this. I havenât really used it this way, but itâs obviously similar when you see a clear thickened liquid like that.
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âoh excuse me⌠whatâs the point of that? It always happens after I wrote something else, not before, so I think itâs designed to pull the rug out from under me.
Where was I? Well I guess if you were using applesauce, then maybe that was for a yolk replacement, while the mucilage would be for an eggwhite consistency. Not sure though, Iâve never really baked with eggs, so I have no basis for comparison.
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What are they trying to hold me accountable for⌠not setting an egg timer here? 
Iâm trying to make a vegan version of this baked oatmeal recipe. shared by @truman . I will need to sub eggs, milk, and butter, but only subbing eggs this round.
I have some Bobâs Red Mill ( potato starch, tapioca flour, psyllium husk, baking soda) I will probably used, but it is 1+ years past itâs âbest byâ date, so Iâm trying to understand more about it. So far havenât seen that one compared in a video yet.
This was interesting, albeit using pound cake. It stresses the role of moisture and structure. I was more curious about lift although I guess that wonât be a big deal in baked oatmeal. I want to be able to slice squares.
Thereâs also a chart, if you donât want to watch.
This one might be better in terms of âstructure and heightâ.
Vegan buttermilk+coconut milk sounds like the next trial, but probably with Bobâs.
For baked oatmeal you really only need the eggs for binding, not lift, so flax eggs would be fine. Other things would also work that provide binding action.
(In general, might be easier to search for a vegan recipe rather than starting with a regular recipe where multiple ingredients have to substituted.)
Yes; that makes sense. The recipe in make ahead breakfast link is a lot closer, but I thought I would try this post here, because I canât just do the easier thing! I have all the stuff for this one, so I am trying it with half different fruit. (Dried apricot, dried cherries).
Thank you!
âBelow is the full list of Just Egg ingredientsâ
Ingredients: Water, Mung Bean Protein Isolate, Expeller-Pressed Canola Oil, Contains less than 2% of Dehydrated Onion, Gellan Gum, Natural Carrot Extractives (color), Natural Flavors, Natural Turmeric Extractives (color), Potassium Citrate, Salt, Soy Lecithin, Sugar, Tapioca Syrup, Tetrasodium Pyrophosphate, Transglutaminase, Nisin (preservative). (Contains soy).
Iâd just skip the eggs rather than substituting them, or use flax eggs. If you omit, maybe add a little more butter and milk to make up for the missing fat and liquid. But I donât think the eggs provide a lot of structure in this oatmeal.
