Jalapeño Cheddar Cornbread Muffins

5 from 1 vote

This cornbread is a bit sweet and spicy and packed with cheesy flavor for a satisfying savory muffin option.

Course Breakfast, Side Dish

Cuisine American

Keyword american, bread, breakfast, cheddar, cornbread, dairy-free, jalapeño, muffin, vegetarian

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 224kcal

Author Jenny Ross

2 large eggs
3 tablespoons butter melted, or butter flavored coconut oil for dairy-free
1/8 cup cashew milk or almond milk, unsweetened
1/3 cup allulose or 1/8 cup monk fruit, powdered
1/4 teaspoon salt
1 teaspoon cornbread flavor
1 cups almond flour blanched
1 tablespoons coconut flour
1 teaspoons baking powder
2 jalapeños stem and seeds removed, minced (reserve a tablespoon or two to sprinkle on top of the muffins - I like to top the muffins with a slice of candied jalapeños for an even sweeter kick)
2 green onions sliced thin
2-3 ounces cheddar or low fat cheddar for reduced fat, use your favorite dairy-free alternative or omit for dairy-free

Get Recipe Ingredients

Preheat the oven to 350°F and grease a standard muffin tin with oil or fill with cupcake liners (you can skip this step if using silicon muffin molds). Set aside.
Combine all ingredients except jalapeno, green onion, and cheddar in a blender and blend until completely smooth. Stir in jalapeño, green onions, and cheddar, if using and pour into prepared pan, smoothing the top with a spatula. Sprinkle with reserved jalapeños.
Bake for about 15-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool in the pan for 5-10 minutes. Loosen the sides by running a knife around the edge and then turn the muffins out to cool completely.

Protein:Energy Quotient [calories]: 0.24, Protein % of calories: 13.9%