I usually use applesauce to replace eggs in muffins, but I realize that I am losing out on some of the fat that an egg yolk would provide. Should I add more oil when I do this? If so, how much?
If it helps, here is the recipe I use to make muffins: https://togetherasfamily.com/mini-chocolate-chip-muffins/
I replace one egg with 3 tbsp of applesauce and 1/8 tsp baking soda. Is there a rule for how much oil I should add per egg?
Thank you. :)