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Breakfast Jalapeño Muffins

 2 Medium jalapeños
 2 cups Almond flour
 ¼ cup Coconut flour
 2 tsp Baking powder
 ½ tsp Salt
 ½ tsp Garlic powder
 1 ½ cups Shredded cheddar cheese
 4 Large eggs
 6 tbsp butter, melted
 ¾ cup unsweetened almond milk
1

Preheat the oven to 325F and line a muffin pan with parchment or silicone liners.

2

Cut 12 thin crosswise slices of jalapeño for the top of the muffins, and finely dice the remaining peppers.

3

In a large bowl, whisk together the almond flour, coconut flour, baking powder, salt, and garlic powder. Stir in 1 cup of the cheese and the chopped jalapeños.

4

Add the eggs, butter, and almond milk and stir to combine well. Divide the mixture among the muffins cups and top with the remaining cheese and a slice of jalapeno.

5

Bake about 33 Minutes, until the tops are set and just firm to the touch, and a tester inserted in the center comes out clean. Remove and let cool completely in the pan.