Avocado Cilantro Cornbread Muffins

This dense and flavorful waffle hides the healthy monounsaturated fat of avocado.

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This dense and flavorful waffle hides the healthy monounsaturated fat of avocado. A great dish for a brunch or for energy before a big outdoor adventure.

Avocado Cilantro Cornbread Muffins
Recipe Type: Breakfast/Brunch
Author: Johnson & Wales University
Serves: 8
  • 1 very ripe avocado; peeled, seeded, pureed
  • ¼ cup honey
  • 2 eggs
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup whole-wheat flour
  • 1 jalapeno, seeded and finely chopped
  • 1 clove garlic, finely chopped
  • ½ cup chopped cilantro
  • ½ teaspoon salt
  1. Preheat oven to 375°. Grease an 8-inch rectangular pan with oil or butter; set aside.
  2. In a large bowl, mix avocado, honey and eggs; beat until well blended. Combine buttermilk with baking soda, and stir into mixture.
  3. Add cornmeal and flour; mix until no lumps remain.
  4. Add jalapeno, garlic and salt, and give mix a final stir. Pour batter into greased pan.
  5. Bake 30–40 minutes, or until a fork/toothpick inserted in the center comes out clean.

PER SERVING: 280 cal; 10g prot; 6g fat; 51g carb (7g sugars); 400mg sodium; 8g fiber

Live Naturally is excited to partner with Johnson & Wales University. Brianda Esquivel, Chef Adam Sacks, Taylor Sherwin and Emily Smith (l to r) developed these recipes. Known as a recognized leader in culinary education, JWU is changing the way the world eats. For info, visit jwu.edu/denver.



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