Which of the following can be used as an alternative to eggs in baking?

Applesauce serves as a suitable alternative to eggs in baking due to its moisture content and ability to bind ingredients together. When substituting eggs, especially in recipes for cakes and muffins, the natural sugars and pectin found in applesauce can help retain moisture and provide a tender texture to the final product. Additionally, it can lend a subtle sweetness, which can complement many baked goods. This makes it particularly effective in vegan baking or for individuals with egg allergies, providing similar structure to what eggs contribute in traditional recipes.

Olive oil, milk, and butter do offer moisture and fat, but they do not replicate the binding properties and rise that eggs provide. Consequently, while these options can enhance the richness and flavor of baked goods, they do not serve the same functional role as a replacement for eggs in the baking process.