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Jalapeno Cheese Muffins

A savoury jalapeno cheese muffin for breakfast or enjoy with a bowl of soup.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast
Cuisine: Vegetarian
Keyword: lupin flour recipes
Servings: 8 muffins
Calories: 175kcal


  • 3 jalapeno peppers
  • cup coconut flour
  • ½ cup lupin flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 4 large eggs
  • ¼ cup butter melted
  • ¼ cup sour cream
  • ½ cup Cheddar cheese shredded/grated


  • Preheat the oven to 180C/350F degrees and line a muffin tin with 8 liners.
  • Remove the seeds from the jalapenos and slice one of the jalapenos into 8 slices. The remaining jalapenos are to be chopped to be used in the muffin mixture.
  • In a medium bowl, add the coconut flour, lupin flour, baking powder, salt and black pepper.
  • Beat the eggs, sour cream and melted butter until combined.
  • Add the egg mixture to the dry ingredients and stir thoroughly.
  • Add the chopped jalapenos, cheddar cheese and water and stir until you have a smooth mixture. If the muffin mixture looks too stiff, add additional water or a splash of almond milk.
  • Spoon the muffin mixture into the muffin tin.
  • Place a jalapeno slice on top of each muffin and bake for 20-25 minutes until golden and firm.
  • Allow to cool for 5 minutes before removing from the tin.


Makes 8 muffins at 2g net carbs each
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1muffin | Calories: 175kcal | Carbohydrates: 6.7g | Protein: 9.3g | Fat: 13.6g | Fiber: 4.7g