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
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 :)
Did you make this recipe?Please let me know in the comments below how it turned out :)