Olympic Village Chocolate Muffins Gluten-Free Recipe
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My version of the Olympic Village Chocolate Muffins recipe uses 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. Naturally sweetened with applesauce, maple syrup, and cane sugar, so any athlete can feel good eating them!
These Gluten-Free Olympic Village Chocolate Muffins are my take on the viral treat athletes couldn’t get enough of in Paris — but with a simpler, feel-good twist. Inspired by Norwegian swimmer Henrik Christiansen’s favorite, they’re rich, deeply chocolatey, and have that irresistible gooey center.
As soon as my family saw these muffins making the rounds on social media during the Olympics, they immediately begged me to try making some at home. So I started testing versions with ingredients that wouldn’t leave me feeling like I just ate a giant slice of chocolate cake — but still taste just as satisfying.
I use a mix of oat flour, almond flour, and cottage cheese to keep them light yet super decadent. Naturally sweetened with applesauce and maple syrup, they come together easily with pantry staples. You can also play around with other flours like gluten-free blends, brown rice flour, or cassava flour if that’s what you have on hand — I include all those details in the Ingredients and Substitutions section.
And that silky chocolate sauce on top? It takes them right over the edge (in the best way).
Why You’ll Love This Gluten-Free Chocolate Muffin Filled Recipe
- Rich, Gooey Chocolate Center: These double chocolate muffins have the perfect balance of a soft, gooey center with melt-in-your-mouth chocolate chunks.
- Inspired by the Paris Olympics: Enjoy a taste of what athletes love with this copycat recipe, bringing the excitement of Olympic Village treats straight to your kitchen.
- Gluten-Free and Naturally Sweetened: Made with oat flour, almond flour, and natural sweeteners like applesauce and maple syrup, these muffins are perfect for gluten-free baking enthusiasts.
- Quick and Easy to Make: With simple ingredients and time-saving tips, you’ll have bakery-style muffins ready to enjoy in no time!
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. (scroll to see more flour options ⬇️)
Almond Flour: Be sure to use almond flour and not almond meal. You can replace the 1 cup of almond flour with an additional 1/2 cup of oat flour if you prefer.
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.
My Expert Recipe Tips
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 🙂
Frequently Asked Questions
Do you love chocolate in muffins? Check out more of my easy and nutritious muffin recipes with chocolate chips:
Olympic Village Chocolate Muffins Gluten-Free Recipe
Gluten-FreeIngredients
- 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
Notes
Nutrition
Important Disclaimer
This recipe is created by a home cook and not a medical professional. Our ingredient philosophy is reviewed by RDNs, but this specific post is not personalized medical advice. Please consult your healthcare provider for dietary concerns.
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Helo! I havent tried this recipe yet and i’m really excited to try. But i was wondering if there is a substitute for almond flour, since almond flour is hard to find in my area. Can i use full oat? Or are there any better substitute. Thank you!
Hi Grace, I’m excited for you to try this recipe, too 🙂 Yes, you can use an additional 1/2 cup of oat flour in place of the 1 cup of almond flour.
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 🙂