Preheat your oven to 400°F (200°C).
Grease your muffin tin with olive oil or non-stick cooking spray.
In a medium-sized mixing bowl, combine almond milk, olive oil or melted butter, and eggs. Whisk until smooth.
In another bowl, mix the cornbread mix, garlic powder, and sea salt together.
Pour the wet mixture into the dry ingredients and gently fold until just combined.
Add the jalapeños and cheddar cheese, and fold gently until distributed.
Scoop the batter into the muffin tin, filling each cup about 2/3 full.
Bake for 18-20 minutes, or until tops are golden and a toothpick comes out clean.
Let cool in the tin for 5 minutes, then transfer to a wire rack.
