Step 1

Preheat oven to 350°F/180°C.

Step 2

Line a muffin tin with cupcake liners. If not using liners, grease lightly with coconut oil or spray with baking spray. Set aside.

Step 3

Mix the almond milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.

Step 4

In a large bowl, mix all the dry ingredients together. Set aside.

Step 5

In a smaller bowl, mix all the wet ingredients together slow to incorporate, then a bit quicker to mix together properly.

Step 6

Pour the wet ingredients into the wet and mix until combined.

Step 7

Add in the diced jalapeños and mix gently.

Step 8

Spoon equally throughout the 12 muffin cups.

Step 9

Add a thin slice of jalapeño to the top of each and press down gently.

Step 10

Bake for 18-22 minutes. The muffins are done when they bounce back slightly to touch.

Step 11

Serve immediately and enjoy!