J.A.
I have used an egg replacer recipe one or two times when baking muffins (I do not have an allergy but sometimes don't get to the store!). I have not noticed a difference when baking.
1 1/2 T. water
1 1/2 T. oil
1 tsp. baking powder
Combine all and mix well. Use in cookies, cakes, muffins, pancakes, etc.