Leftover coffee? Make these muffins.

Leftover coffee? Make these muffins.

Make too much coffee this morning? Don’t pour it down the drain. 

Here at Hugo, we hate letting anything go to waste. Especially coffee. That’s why we put together this GLUTEN FREE recipe that calls for leftover lukewarm brew. Why just drink coffee when you could eat it, too? 

Leftover Coffee Banana Chocolate Chip Muffins

  • 1 ½ sticks unsalted butter (softened)
  • 1 ½ cups brown sugar
  • 3 bananas
  • 3 eggs
  • 1 tsp vanilla extract
  • ½ tsp almond extract (optional)
  • 3 ⅓ cups almond flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 cup leftover coffee
  • 1 to 2 cups chocolate chips


    Preheat oven to 350 degrees. Combine butter and sugar in a mixing bowl. Mash the bananas. (If they’re ripe, it’s easier to do it with your hands!) 

    Add bananas, eggs, vanilla extract, and almond extract to the bowl. Mix until smoothly combined. 

     Line muffin tins with cupcake liners. Fill with batter, leaving about ½ inch for the dough to rise. Bake for 50 minutes, covering with foil halfway through.

    In a separate large bowl, combine flour, baking soda, salt and cinnamon. Gradually add in the banana mixture, followed by the coffee. Once combined, stir in the chocolate chips.


    This recipe was inspired by this Banana Bread recipe.

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