Preheat oven to 400 degrees F. Coat a 12-cup muffin tin with cooking spray.

In a large bowl, whisk together the cornmeal, whole wheat flour, sugar, baking powder, baking soda and salt.

In a medium bowl, whisk together the eggs, buttermilk and smashed avocado.

Stir the buttermilk mixture into the cornmeal mixture just until combined.

Using a ¼ cup measure, divide the batter evenly between the muffin tins. Sprinkle the remaining Cheddar cheese over top of the muffins.

Bake until a toothpick inserted in the middle of a muffin comes out clean, 10 to 12 minutes.

Cool the muffins in the tin for 10 minutes, then remove from the tin and cool completely on a wire rack. Serve or store in an airtight container.