Can You Use Applesauce Instead of Eggs?

Can You Use Applesauce Instead of Eggs?

Who hasn’t run out of eggs at the worst time? It happens to everyone because eggs are perishable and a part of so many recipes. Do you have some applesauce on your shelf? It could come in handy. 

Can you use applesauce instead of eggs? Yes and no. It really depends on the recipe. Applesauce won’t be your best friend if you want to make a fluffy meringue or an airy custard. Nonetheless, it could be perfect for your cookies, brownies, or muffins. 

An Overview of Eggs and Applesauce


For thousands of years, eggs have been affordable and accessible as a kitchen staple all around the world. 

What health benefits do eggs have? Too many to list! They are a compact source of protein supporting weight loss. They contain calcium, selenium, zinc, phosphorus, vitamin B, D, E, and K. All of these greatly contribute to heart health and the fortification of our bones. Moreover, our brain and liver functions can improve from choline. Eggs are also rich in folate which is necessary for growth. 

Eggs are rich in saturated fat. Consequently, consuming more than two eggs daily is not recommended. 

The proper storage of eggs is subject to many debates across the world. While the USDA requires eggs to be refrigerated, many countries do not follow this policy. In order to prevent salmonella, eggs are washed before they get on the shelves in all US stores.

As a result, the pores become more prone to the penetration of bacteria because the process removes the natural protective layer. Hence, refrigeration becomes necessary. Refrigerated eggs can last up to 45 days. Unrefrigerated eggs are good for about 21 days when the egg cuticle is not removed by washing. 


Applesauce is the puréed form of apples. This fiber-rich delight contains many antioxidants which reduce bad cholesterol and blood pressure. 

Unsweetened applesauce does not add any strong flavor. This is one of the reasons why it is a great alternative. 

Keep applesauce refrigerated once you open it. This way, it does not go bad for about 1-2 weeks after being opened. You can even freeze applesauce and it will last up to a year in your freezer. What an inexpensive and accessible solution just in case you run out of eggs! 

How Can Eggs and Applesauce Be Interchangeable?

Eggs can be used as a binding agent because they expand and solidify during the cooking process. This is how they connect all the dry ingredients in a batter or dough. We need to find a replacement for this wet ingredient to glue all components. This is how applesauce can come into the picture. 

Applesauce has a similar consistency to scrambled eggs. It improves the texture of your baked products by making them moist and light. Even food that is not supposed to taste sweet could have applesauce instead of eggs. For example, bread could be baked with it. You might not even notice any difference! Just don’t leave out baking soda as a leavening agent. 

What about flavored applesauce? There are many variations on the market such as cinnamon, pumpkin spice, and strawberry applesauce. These contain added sugars but they could add extra flavor as well. It is recommended that you use regular, unsweetened applesauce as a substitute. 

The main benefit of using applesauce instead of eggs is that people on a low-cholesterol diet can avoid saturated fat. Besides applesauce’s health benefits, it is great for individuals with an egg allergy. Eggs are among the most common food allergens in children with 2% being affected by this unfortunate condition. Luckily, the majority of them outgrow it during their teenage years. 

In What Recipes Can You Trade Eggs For Applesauce? 

To avoid disappointment, only replace eggs with applesauce when you do not have to achieve a very light and fluffy consistency. 

Add a leavening agent with your applesauce to get the type of texture eggs would give to your baked goods. What you also want to pay attention to is the amount of leavener you add. Baking soda reacts with applesauce. This is what will help your food rise.

Too much baking soda can make your food taste soapy but too little will not make it airy enough. Experiment with the amount. Remember not to swap baking soda and baking powder because they are not interchangeable in applesauce recipes. 

What Else Can Replace Eggs? 

You need to look for a gluing agent to swap eggs. Be aware of the fact that the more eggs you need to replace in a recipe, the more it matters what you substitute them with. This is so because that ingredient will become an integral part of your recipe. Consider making a small batch to test out the flavor you want to go for. 

Non-vegan options 

You could make pancakes, waffles, cookies, and muffins with no eggs by using vegetable oil, milk, or butter as your binding agents. 

Vegan options

What do liquified mung beans have to do with scrambled eggs? They look so similar when prepared the right way. In addition, this legume is packed with protein and antioxidants. 

Aquafaba is a well-known egg white replacer among vegans and individuals with an allergy. Surprisingly, this is the liquid you can find in chickpea cans and cartons. Why is it so popular? Unlike other replacements, aquafaba can be whisked and it becomes foamy. It is perfect for meringues, pie fillings, and more! 

Agar agar powder is a vegan thickener you can use. You can also try agar flakes which also dissolve easily. 

You could mash half a banana to exchange it for an egg when a chunky substitute does the job. Banana bread is an excellent example of this but it is also suitable for recipes like brownies, muffins, and even pancakes. 

An egg can be exchanged for a quarter cup of plain, puréed tofu. It is advisable to add a pinch of baking soda for better texture. Firm tofu is great for salads instead of hard-boiled eggs. It is safe to eat raw tofu because it is precooked. 

You could add three tablespoons of peanut butter for one egg. This is excellent for cookies, cakes, or muffins with a rich taste. If you have no peanut butter, another alternative is cashew butter

We would not immediately associate the following with eggs but one tablespoon of ground flax seeds or chia seeds with three tablespoons of water could be perfect for oatmeal cookies and muffins. If you like your sweets on the savory side, these are for you! 

One tablespoon of soy protein mixed with three tablespoons of water may also be used in place of an egg. This substitute could improve the texture of egg-free baked goods. 

Final Thoughts

Eggs are not as easy to replace as many other ingredients in our kitchen but if we experiment, it is possible to find the perfect match. We can count on applesauce in most cases. Thus, it should be one of our first options to check. We can try our best to swap eggs based on what we want to prepare. If you are not sure about the outcome, it is always possible to make no more than a small batch first.