Savoury Jalapeño Popper Muffins

May 20

The first time I made these savoury jalapeño popper muffins, I was so excited to try them that I burned my mouth on the steaming fresh-out-of-the-oven cream cheese filling. Then, despite the burn, it was soooo delicious that I ate a second one while it was still pipping hot. #slowlearner 😂

These incredible savoury bites are grain-free, sugar-free and will have you hoarding them all for yourself!

Ingredients

1 cup almond flour
1/2 cup unsweetened almond milk
1/2 cup cheddar, grated
1/4 cup extra virgin olive oil
4 oz cream cheese
2-3 jalapeños, thinly sliced
2 large eggs
2 Tbsp flaxmeal
2 tsp baking powder
1 tsp kosher salt

Yields: 12 muffins
Per serving* (per muffin):
Calories: 174
Net carbs: 2
Protein (grams): 5
Fat (grams): 16

Prep time: 15 min
Cook time: 30 min
Total time: 1 hr

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F.

In a medium bowl, combine the almond, flaxmeal, baking powder and kosher salt, then set aside.

In a large bowl, whisk together the almond milk, cheddar cheese, olive oil and eggs.

Slowly whisk in the dry ingredients, until well combined, then fold in the sliced jalapeños.

Divide the muffin batter between 12 muffin molds. You can use silicone molds, muffin liners or grease the mold.

Cut the cream cheese into 12 cubes and press one into the center of each muffin.

Bake the muffins for 25-30 min, until the top is golden.

Remove from the oven and allow them to cool at room temperature at least 15 min.

Enjoy these jalapeño popper muffins as a snack or a side with kick. I love having them with a side of fried eggs and a simple arugula salad.

Store in the fridge or freeze to enjoy at a later date.