Savory Plant-Based Egg & Vegetable Muffins (Pajeon-Inspired)

Inspired by Korean pajeon, these savory plant-based egg & vegetable muffins are bound with a chickpea-flour custard that replaces eggs and bakes up tender and satisfying. Straightforward to make and endlessly versatile, they’re well suited to any time of day.

Familiar yet quietly surprising, these savory, plant-based egg and vegetable muffins offer a fresh take on comfort food. They’re inspired by Koreanpajeon—the crisp, green onion-forward pancakes meant for sharing—but shaped here into a tidy, versatile muffin that fits easily into everyday cooking. Savory, lightly custardy, and filled with vegetables, they’re just as comfortable at breakfast as they are alongside dinner.

The muffins are held together with an egg-free custard made from chickpea flour, one of the plant-based ingredients I rely on most. It bakes up cleanly and predictably, giving structure without heaviness. Despite the name, there’s no chickpea flavor at all—only a balanced mix of savory notes and gentle texture that feels complete without much effort.

What I value most about these muffins is how useful they are. They’re good warm or at room temperature, straightforward to pack, and inexpensive to make. They work for lunch, snacking, or an unfussy breakfast, and they pair naturally with soup, bread, or salads for a plain meal. Made with little more than a muffin tin, they’re the kind of recipe I love to have on hand—I hope you will find them just as dependable!

Why This Works

• Chickpea flour sets like a custard.It replaces eggs cleanly, creating structure and tenderness without an identifiable chickpea flavor.
• Savory, pajeon-inspired ingredients add depth.Scallions and vegetables bring balance and umami, so the muffins feel complete and satisfying.
• Individual portions bake evenly.The muffin tin ensures consistent texture, with tender centers and lightly set edges.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Gluten-free
• Grain-free
• High fiber
• Portable meal
• Quick and straightforward to make in a muffin pan
• 5 grams protein per muffin

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• chickpea flour
• salt
• water
• toasted sesame oil
• garlic powder
• red pepper flakes
• shredded coleslaw mix (cabbage and carrots)
• red bell pepper, thinly sliced or chopped
• green onions, sliced

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

• Preheatoven to 450F. Spray 8 cups in a standard sizemuffin tin(alternatively, use silicone muffin cup liners).
• Batter:In a medium mixing bowl, whisk together thechickpea flour, garlic powder, salt and red pepper flakes. Whisk in the warm water and two teaspoons sesame oil. Let stand while preparing filling.
• Vegetable Filling:Heat the remaining 2 teaspoons sesame oil in a large skillet set over medium-high heat. Add the coleslaw mix and bell pepper. Cook and stir for 5 to 6 minutes until vegetables are softened. Add the green onions. Cook and stir for 30 seconds longer.
• Dividethe vegetables between the prepared cups. Evenly divide the batter over the vegetables.
• Bakein the preheated oven for 13 to 15 minutes until the centers are set, the edges are golden brown, and the surface of the muffins appears dry.
• Coolon a wire rack for at least 5 minutes before removing from the tin. Serve warm, room temp, or chilled.

Storage

• Refrigerate:Store cooled muffins in an airtight container in the refrigerator for up to 4 days.
• Freeze:These muffins freeze well. Let them cool completely, then freeze in a single layer before transferring to a freezer-safe container for up to 2 months.
• Reheat:Warm gently in a 350°F (180°C) oven until heated through, or microwave briefly for convenience. For the reliable texture, reheat from refrigerated or thawed rather than frozen.

Variations

• Change the vegetables.Swap in broccoli slaw or grated broccoli stems, shredded zucchini, grated carrot, mushrooms, shredded kale , or shredded cabbage (rather than packaged slaw mix)—just keep pieces small and moisture in check.
• Adjust the seasoning.Add fresh garlic instead of powder, ground ginger or grated fresh ginger, or usegochugaru, instead of cayenne, for more pronounced Korean flavor.
• Bake in a pan.Bake in an 8-inch square baking pan (sprayed with nonstick cooking spray). Bake for 20 to 25 minutes until just set. Cool, and then cut into 8 squares.

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