Flaxseed Meal is one of the most versatile egg replacers of them all. I can't think of anything it doesn't work for, plus you get the added nutrition. For every one egg, combine 1 Tb Flaxseed Meal + 3 Tb Water. If a recipe contains 3 or less eggs, it usually works to use an egg replacer.
I recently taught a baking class and developed this muffin recipe using flax instead of eggs. the results were very tasty. Blueberries are my favorite muffin fruit, but strawberry is close behind. A co-worker recently told me she had never heard of a strawberry muffin before and that just boggled me mind! So next time I make these it will be with strawberries, which is now in season.
2/3 cup Unrefined Cane Sugar
2/3 cup Soy Milk
2 Tb Flaxseed Meal + 6 Tb Water
1/3 cup Vegetable Oil
1 tsp Vanilla
2 cups Unbleached White Flour
2 tsp Baking Powder
1/2 tsp Salt
1 cup Fresh Blueberries
Combine the flax and water and let sit a couple minutes. Mix together the sugar, soy milk, oil, vanilla and flax blend. Add the dry ingredients and stir until just combined. Fold in the blueberries, careful not to over mix. Fill greased muffin cups 3/4 full. Bake at 400 degrees for 20-25 minutes. Makes 12 muffins.
*This recipe contains an egg replacer for 2 eggs. Instead of the flaxseed meal, you could also use 1/2 cup of applesauce, non-dairy yogurt, tofu sour cream, mashed banana or blended silken tofu. Egg replacers usually make up about 1/4 cup quantity to equal 1 egg.