Preheat the oven to 350. 

Line a muffin tin with paper or silicone liners

Melt the butter and add to a medium size bowl. Add the honey, coconut sugar, and eggs. Whisk to combine. 

In a separate bowl, combine the cornmeal, cassava flour, arrowroot starch, salt, and baking soda.

Fold in the almond milk, apple cider vinegar and 1 finely diced jalapeño to the wet mixture. Add dry ingredients and mix until well combined.

Pour the mixture evenly into the muffin tin and top with a thin slice of jalapeño (optional). 

Bake for 18 - 22 minutes until tops are golden brown and a cake tester inserted comes out clean. Remove from the oven and let cool in the muffin tin for 5 minutes, then move to a cooling rack.