Olympic Village Chocolate Muffins Gluten-Free Recipe
This is the best-tasting viral Olympic Village Chocolate Muffins recipe, using oat flour, almond flour, and high-protein cottage cheese. They have a bakery-style, high-dome top and are filled with a simple protein chocolate sauce. They are naturally sweetened with applesauce, maple syrup, and cane sugar, so any athlete can feel good eating them!
This is the best-tasting viral Olympic Village Chocolate Muffins recipe that is gluten-free and naturally sweetened. Inspired by Norwegian swimmer Henrik Christiansen’s favorite treat at the Paris Olympics, these double chocolate muffins are a delicious twist on the Olympic chocolate muffins everyone’s talking about. Known as the Olympic Village muffins, these are hailed by many as the best chocolate muffin recipe.
The French catering company Coup de Pates perfected these bakery-style muffins, featuring a gooey chocolate center and milk chocolate chunks, making them the perfect treat for any chocolate lover. This summer Olympics, social media has been buzzing with athletes sharing their love for these muffins, and now you can enjoy a healthier copycat recipe at home. Whether you’re an Olympic athlete or just someone who appreciates a good chocolate muffin, these are sure to hit the spot! I think Simone Biles would love this recipe, too 🙂
Why is this Olympic Village Chocolate Muffin Copycat Recipe healthier than the original recipe?
I made these muffins healthier by using gluten-free oat flour and almond flour instead of regular flour. I added cottage cheese, almond flour, and eggs to boost the protein, and I naturally sweetened them with applesauce, maple syrup, and cane sugar instead of refined sugar. I chose light olive oil for healthy fats and packed them with fiber while avoiding processed ingredients. These muffins are a nutritious and delicious treat that I feel good about eating and sharing!
Why You’ll Love This Gluten-Free Chocolate Muffin Filled Recipe
- You only need a few simple ingredients.
- It is super easy to make for an impressive result.
- It is full of delicious flavor!
- All the ingredients are easily digestible for a gentle tummy.
Ingredients & Substitutions
Here is everything you need to make an easy Olympic Chocolate Muffin recipe:
Cottage Cheese: This adds moisture, richness, and protein to the muffins. You can use large or small curd, low-fat, or full-fat. You can also replace it with greek yogurt for a tangier flavor that is also high in protein. Or, you can use sour cream. You can make it dairy-free by using a plant-based cottage cheese or greek yogurt.
Unsweetened Applesauce: You can use any variety of applesauce that you like for natural sweetness and flavor.
Light Olive Oil: I also recommend avocado oil or melted coconut oil, but you can also use vegetable oil or canola oil.
Cane Sugar: I prefer the flavor of cane sugar over refined white sugar, but you can use either one you like or another granulated sugar of choice. I haven’t tried coconut sugar, but that would work as well. The flavor will be a little darker and not quite as sweet.
Apple Cider Vinegar: This helps add flavor and activate the baking powder to make the muffins fluffier. If you don’t have it, you can use white vinegar or lemon juice as an alternative.
Vanilla Extract: You can use pure vanilla extract, vanilla bean paste, or imitation vanilla extract.
Eggs: You can replace them with flax seed eggs.
Oat Flour: You can use storebought or simply grind your own in an upright blender or food processor with quick or old-fashioned oats.
Almond Flour: Be sure to use almond flour and not almond meal.
Cocoa Powder: I like to use dutch processed. But you can use any variety you like.
Baking Powder: Gives the muffins lift and texture.
Cinnamon: This adds a subtle flavor, but you can omit it if you prefer.
Dark Chocolate Chunks: You can use any variety of chocolate you prefer, including milk chocolate chips, semi-sweet chocolate chips or dark chocolate chips.
Maple Syrup: This is used to sweeten the chocolate sauce. But you could replace it with honey or agave syrup.
What flours can I use?
Here are several flour combinations. Consider these starting points and add more (1 tablespoon at a time) to reach a similar consistency to what is shown in the video.
| 1-1/2 cups brown rice flour + 1 cup almond flour |
| 2 cups brown rice flour |
| 2 cups oat flour |
| 2 cups almond flour + 1/2 cup tapioca flour |
| 1-1/2 cups cassava flour |
| 1-1/2 cups 1 to 1 Gluten-Free flour |
How to Make My Healthy Viral Olympic Village Chocolate Muffin Recipe
Here are easy, detailed, step-by-step instructions for making your own gluten-free double chocolate muffins. The instructions are also repeated in the recipe card at the bottom of this blog post.
Step 1: Make the Muffin Batter
Preheat your oven to 425°F (220°C). Line a muffin tin with paper liners or grease it lightly with oil. Spray the paper liners lightly with non-stick spray.
In a blender or food processor, blend cottage cheese, and applesauce. Then add to a large bowl with remaining wet ingredients, including olive oil, cane sugar, apple cider vinegar, and vanilla extract and whisk until smooth.
Add the 3 large eggs and mix until well combined.
Add the dry ingredients, including oat flour, almond flour, cocoa powder, baking powder, cinnamon, and salt and whisk until just combined. Do not overmix. Gently fold in chocolate chunks with a spatula.
Step 2: Bake the Muffins
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Press a few additional chocolate chips into the tops of the muffins.
Bake at 425°F for 5 minutes. Then, leave the muffin tin in the oven, reduce the heat to 350°F (180°C), and bake for 14-16 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Step 3: Fill with Chocolate Sauce
Blend cottage cheese, maple syrup, cocoa powder, vanilla extract, and salt until smooth.
Using a spoon with a thin handle, gently press a hole in the center of each muffin to create a narrow cavity. Pour the sauce and fill the cavity to the top. Serve the muffins warm or wait until cool and set.
Helpful Recipe Notes
Cottage Cheese Texture: For best results, blend the cottage cheese first to remove the texture. You can also use Greek yogurt or sour cream instead.
Heat Boost: Baking the muffins at 425°F for the first five minutes and then reducing the heat to 350°F for an additional 14-16 minutes will give the muffins a higher dome on top.
Melted Chocolate: Allow the muffins to cool completely before unwrapping and eating to avoid getting melted chocolate on your hands 🙂
Do you love chocolate? Check out more of my easy and nutritious muffin recipes:
Olympic Village Chocolate Muffins Gluten-Free Recipe
Ingredients
- 1/3 cup cottage cheese
- 1/3 cup unsweetened applesauce
- 1/4 cup light olive oil
- 2/3 cup cane sugar
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 3 eggs
- 1-1/2 cups oat flour
- 1 cup almond flour
- 1/3 cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup chocolate chunks
Chocolate Sauce:
- 1/4 cup cottage cheese
- 1/4 cup maple syrup
- 2 tablespoons cocoa powder
- 1/2 teaspoon vanilla extract
- pinch salt
Instructions
- Preheat your oven to 425°F (220°C). Line a muffin tin with paper liners or grease it lightly with oil. Spray the paper liners lightly with non-stick spray.
- In a blender or food processor, blend cottage cheese, and applesauce. Then add to a large bowl with remaining wet ingredients, including olive oil, cane sugar, apple cider vinegar, and vanilla extract and whisk until smooth.Add the 3 large eggs and mix until well combined.
- Add the dry ingredients, including oat flour, almond flour, cocoa powder, baking powder, cinnamon, and salt and whisk until just combined. Do not overmix. Gently fold in chocolate chunks with a spatula.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Press a few additional chocolate chips into the tops of the muffins.Bake at 425°F for 5 minutes. Then, leave the muffin tin in the oven, reduce the heat to 350°F (180°C), and bake for 14-16 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
- Blend cottage cheese, maple syrup, cocoa powder, vanilla extract, and salt until smooth.
- Using a spoon with a thin handle, gently press a hole in the center of each muffin to create a narrow cavity. Pour the sauce and fill the cavity to the top. Serve the muffins warm or wait until cool and set.
Video
Can you freeze them?
Yes! They freeze really well 🙂
I haven’t tasted the muffins in Paris but these muffins are incredible!! Thank you for making a recipe without gluten we can eat.
I haven’t been to Paris either. I’m glad we can still enjoy the flavors! 🙂
Delicious ! Kids had no idea it is gluten free
Thank you for the review, Lynne!
Wow… this tastes like a perfect mix of brownies and chocolate cake. I can’t get over just how good it tastes.
thank you, Bryce!! I love the brownie comparison 🙂
These are unbelievable! Thank you for a healthier recipe!
You’re welcome, Dominick! I’m so glad you like them 🙂
As soon as I saw these muffins on social media, I knew I had to make a healthier version! This recipe is INCREDIBLE and I’m excited for you to try it 🙂