Avocado Plantain Cups

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 30 min
  • Yield: 24 avocado plantain cups
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1 tablespoon extra-virgin olive oil, plus more for the pan

Kosher salt

3 large green plantains, peeled and sliced 3/4 inch thick (24 pieces)

1 large avocado, diced

1 plum tomato, diced

1/2 orange bell pepper, diced

1/4 small red onion, minced

1 serrano chile pepper, minced

2 tablespoons fresh lime juice

2 tablespoons chopped fresh cilantro


  1. Preheat the oven to 400˚. Generously brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Bring a large pot of salted water to a boil. Add the plantains and cook until very tender, 12 to 15 minutes. Drain and let cool slightly.
  2. Using your fingers, press a plantain chunk in the bottom and up the sides of each muffin cup to form a crust. Bake until browned around the edges, 25 to 30 minutes. Let cool 5 minutes, then remove from the pan.
  3. Meanwhile, combine the avocado, tomato, bell pepper, red onion, serrano, lime juice, cilantro, olive oil and 1 teaspoon salt in a medium bowl. Toss gently, then divide among the plantain cups. 
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