Step 1

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

Step 2

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

Step 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.

Step 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.

Step 5

Bake about 30 to 35 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.