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Preheat your oven to 350 degrees f. and line a muffin tin with liners, or lightly spray silicone molds with coconut oil.
In a large bowl whisk all dry ingredients together.
In a separate medium bowl, whisk your wet ingredients together until smooth.
Pour in the wet ingredients into the dry ones using a rubber spatula to get everything and whisk together until no visible lumps.
Fold in your mix-ins.
Divide the mixture among the muffin cups and top each with a pinch of shredded cheese and a slice of jalapeño.
Bake for about 20 minutes or until a toothpick inserted comes out clean.
Store leftover muffins