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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. Easy 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 Korean pajeon—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, easy 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 simple 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 easy 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 between US Customary (volume) and Metric (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 directions are also in the recipe card below.
- Preheat oven to 450F. Spray 8 cups in a standard size muffin tin(alternatively, use silicone muffin cup liners).
- Batter: In a medium mixing bowl, whisk together the chickpea 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.
- Divide the vegetables between the prepared cups. Evenly divide the batter over the vegetables.
- Bake in 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.
- Cool on 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 best 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 use gochugaru, 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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Savory Plant-Based Egg & Vegetable Muffins (Pajeon-Inspired)
Equipment
- 1 standard size muffin tin
Ingredients
Batter:
- 1 1/4 cups chickpea flour
- 2 1/2 teaspoons garlic powder
- 1 teaspoon salt, more or less to taste
- 1/4 teaspoon red pepper flakes, more or less, to taste
- 1 1/4 cups warm water
- 4 teaspoons toasted sesame oil, divided use
Filling:
- 4 cups ready-to-use shredded coleslaw, cabbage and carrots
- 1 small red bell pepper, seeded, and very thinly sliced (or chopped)
- 6 green onions, sliced into long horizontal strips, then crosswise into 2-inch (5 cm) pieces
Instructions
- Preheat oven to 450F. Spray 8 cups in a standard size muffin tin (alternatively, use silicone muffin cup liners).
Batter:
- In a medium mixing bowl, whisk together the chickpea 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.
- Divide the vegetables between the prepared cups. Evenly divide the batter over the vegetables.
- Bake in 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.
- Transfer to a wire rack and cool for at least 5 minutes before removing from the tin. Serve warm, room temp, or chilled.
Notes
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 best 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 use gochugaru, 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.
Hi.. the batter didn’t mix into the muffin cups so I just have muffin top with veggie base. Too many veggies? Or should be let veggies cool then mix with batter?
Hi Jane! Oh no, sorry that’s happening. This is happening before you bake, yes? If that’s the case, it sounds like the vegetables might have compacted a bit at the bottom of the cups. I just spoon them into each cup (no pressing down). But you can also give each cup a little stir with the end of a fork to combine before baking. Cheers.
This recipe looks delicious. Can I substitute almond or all purpose flour for Chick peas flour? If so same measurement?
Hi Susan! Unfortunatley no, that will not work. Chickpea flour is relatively unique in how it functions both as a flour and an egg replacement. The only substitutions that will potentially work are lupini flour or yellow mung bean flour. Cheers.
This looks fabulous!!! Could this be converted into using an instant pot and “baked” in egg cups? in our brutal summers we never used the oven so we rely on the instant pot. Thank you so much!
Hi Marlene,
Ooh, yes, I think that is great idea! I have been meaning to buy one of those insta pot egg cookers to test with chickpea flour–I think the time has come. I would love to knw if you give it a try!
CAN LUPINI FLOUR AND FLAX EGG BE SUBSTITUTED FOR CHICKPEA FLOUR?
Hi Alyce,
Yes to lupini flour. You can use it as a 1:1 substitute for chickpea flour in this, and most other, recipes. No need to add flaxseed meal.