Best egg whites substitute for muffins?
Flax "Egg", used at 1 tbsp ground flax + 3 tbsp water per egg white. A binder, not a foam. Suitable for cookies and quick breads; useless for meringue or angel food cake.
Best Egg Whites Substitutes for Muffins & Quick Breads
Use forgiving substitutions that still maintain moisture and lift in quick batters. Quick breads tolerate swaps better, but leavening and hydration still need balance to avoid gummy centers.
Can I make muffins or quick bread without egg whites?
Yes. Start with Flax "Egg" at 1 tbsp ground flax + 3 tbsp water per egg white, then adjust liquid or bake time in small steps after a test batch.
Top Recommendation
Flax "Egg"
Use 1 tbsp ground flax + 3 tbsp water per egg white
A binder, not a foam. Suitable for cookies and quick breads; useless for meringue or angel food cake.
View full adjustment notes →How much does 1 cup of egg whites weigh?
On CupOrGram, 1 cup of egg whites is treated as 243 grams. Use the conversion page if you want the original ingredient weight before choosing a substitute.
Egg Whites cups to grams →