[quote name='Dasflikko']Curious. I'm a baker by trade and it is also a hobby.
Do you just increase the leavening agents in your muffins to compensate the lack of eggs? Do you use some sort of vegan egg substitute in your products? What about fats, do you just use 100% veg shortening? Mind passing some recipes on to me?
Jeez, this thread truly is multifunctional isn't it.

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Isa Chandra Moskowitz from
The Post-Punk Kitchen has 3 vegan cookbooks that I'm a big fan of:
Vegan With a Vengeance,
Vegan Cookies Invade Your Cookie Jar, and
Vegan Cupcakes Take Over the World. Mostly it boils down to using primarily organic/unprocessed ingredients, nonhydrogenated vegetable oils/shortenings, vegan or raw sugar, and soy/rice/almond milk in place of cow's milk.
For fats, I like to use Earth Balance's vegan nonhydrogenated margarine. It's got an awesome buttery taste and it doesn't have any creepy ingredients. For leavening, Ener-G does make a vegan egg replacement but I think tastes like chalk (plus, it's a little too processed for me). I usually sub in ground flaxseed, silken tofu, or even soy yogurt to replace the eggs. Bananas are good egg replacements in the right recipe, too. Check
this page out for some good egg-free baking tips.
This is the cookie recipe I made tonight.
This is the coffee cake recipe I made tonight.
This is the muffin recipe I made tonight.
This is the frosting I made for the muffins.