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

4.86 from 7 votes

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

Inspired by Korean pajeon, these savory plant-based egg & vegetablemuffins 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.

Prep Time15

Cook Time15

Total Time30

Course: Muffins

Cuisine: American

Keyword: chickpea flour, chickpea flour muffins, easy, egg-free baking, egg-free muffins, meal prep ideas, plant-based, savory muffins

Servings: muffins

Author: Camilla

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

US Customary - Metric

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.

Nutrition