These Gluten-Free Triple Chocolate Muffins are a healthy recreation of the viral Olympic Village chocolate muffins at the Paris Olympics 2024. Made with almond flour, these healthy chocolate muffins are so moist and soft, and the center is filled with rich dairy-free chocolate ganache. Enjoy this easy, healthy dessert even if you're not qualified for the Olympics!
These triple chocolate muffins are so rich and decadent. Triple means these chocolate muffins have three chocolate components: cacao powder in the muffin batter, chocolate chunks mixed in, and filled with creamy chocolate ganache in the middle.
Plus, this healthy muffin itself is a one-bowl recipe! So it's so easy to make and richer than double chocolate muffins.
This recipe is gluten-free, like my Zucchini Banana Bread and Sweet Potato Oat Cookies with Marshmallows.
If you love chocolate recipes, I highly recommend trying my Chocolate Popsicles, Homemade Vegan Chocolate Sauce, Chocolate Salami, and 1-Ingredient Vegan Chocolate Mousse!
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Ingredients of Gluten-Free Chocolate Muffins
For the Gluten-Free Chocolate Muffins
- Almond Flour - a great gluten-free flour that adds buttery and nutty flavor to the muffins.
- Arrowroot Flour - mixing arrowroot flour and almond flour creates a soft, fluffy cake, preventing almond flour baked goods from being dense and heavy.
- Cacao Powder - adds chocolate flavor and tons of antioxidants.
- Baking Powder - a leavener.
- Egg - binds the butter and gives the structure to gluten-free baked goods.
- Maple syrup - a liquid sweetener.
- Vanilla extract and Salt - add flavor.
- Chocolate Chunks - Use chocolate chunks or chips. I just chopped up bars of chocolate to make them into chunks. You can use your favorite chocolate, like dark, milk, or a mix of both, to create an authentic Olympic Village chocolate muffin look.
The ingredients of these triple chocolate muffins are naturally gluten-free. But they can be processed with wheat or other gluten sources. So if you're serious about avoiding gluten, please check the package label to make sure they're gluten-free.
For the Dairy-Free Chocolate Ganache
- Dark Chocolate Chips - Use chocolate chips, chunks, or chopped chocolate bars.
- Coconut milk - Use only the white, solid part of the coconut milk or cream. To separate the solid part from the liquid, refrigerate the canned coconut milk overnight. You can easily scoop out a solid part with a spoon from a chilled can.
This chocolate ganache recipe is so versatile. I used this ganache in Strawberry Chocolate Mochi for an irresistible bite of creamy chocolate ganache, fresh strawberry, and chewy mochi!
How to Make Almond Flour Chocolate Muffins
Making Gluten-Free Chocolate Muffins is so easy! And this is a one-bowl baking recipe. Plus, you don't have to worry about overmixing since there is no gluten development involving these fluffy muffins. So mix mix mix!
- Preheat the oven to 350°F. Line a muffin pan with muffin liners.
- In a large bowl, whisk together the almond flour, arrowroot flour, cacao powder, baking powder, and salt.
- Add egg, maple syrup, and vanilla extract and mix well to combine.
Stir in chocolate chunks.
- Divide the batter into the lined muffin pan. Top with more chocolate chunks.
Bake at 350°F for 15-20 minutes until a toothpick inserted in the center comes out clean. Let cool.
- While the muffins are baking, make the ganache. In a small bowl, combine the chocolate chips and the solid part of the coconut milk.
Microwave for 30 seconds and mix well to melt them together. Microwave longer if necessary to melt them together, 10 seconds at a time. Refrigerate until cool a bit and thicken slightly. Transfer into a piping bag.
- Use a knife to make a hole in the top middle of each muffin.
Pipe the ganache into the holes. You can alternatively spoon a runny ganache in the holes.
Tip 1: If you have a muffin pan with 12 cavities, I like to space out each muffin instead of placing them side by side. So that each muffin has a space to expand.
Tip 2: I recommend measuring the dry ingredients with a kitchen scale instead of measuring cups for accurate measuring. The result of scooping flour with measuring cups can vary and affect the result. Plus, you don't have to wash the dirty measuring cups!
Equipment
- Muffin pan and liners
- Mixing bowls
- Whisk and rubber spatula
- Piping bag and a tip
- Small knife
Triple Chocolate Muffin Storage
Gluten-free baked goods don't stay fresh as long as those with gluten. So make sure to store the gf chocolate muffins in an air-tight container and keep them in the fridge.
Let it come to room temperature before enjoying, or microwave it until just warm to make the chocolate melty. I also like enjoying cold chocolate muffins with crunchy chocolate inside, straight out of the fridge!
More Dessert For You!
- Chocolate Popsicles
- Homemade Vegan Chocolate Sauce
- Chocolate Salami
- 1-Ingredient Vegan Chocolate Mousse
- Strawberry Chocolate Mochi
- Chocolate and Banana Spring Rolls
FAQ
These chocolate muffins are made with naturally gluten-free ingredients. But some products on the market can be processed with wheat or other gluten sources. So if you're serious about avoiding gluten, please check the package label to make sure all the ingredients are gluten-free.
This recipe is not vegan because of the egg. You can try substituting eggs with other vegan egg substitutes like flax egg, but I don't recommend it. Because vegan and gluten-free baking can be very tricky, and the outcome won't be as good. I recommend trying it's already vegan and gluten-free.
But yes, it's a vegetarian recipe.
This recipe can be dairy-free if you're using dairy-free chocolate.
GF Viral Olympic Village Chocolate Muffins(Triple Chocolate Muffins)
Ingredients
For the Muffins
- 1 cup (112g) almond flour *see note 1
- 2½ Tablespoons (23g) arrowroot flour
- 2 Tablespoons (12g) cacao powder
- 1 teaspoon baking powder
- A pinch sea salt
- 1 egg
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ⅓ cup chocolate chunks or chips dark chocolate, milk chocolate, or a mix of both. Plus more for topping.
For the Ganache
- ¼ cup dark chocolate chips
- 2 Tablespoons solid part of coconut milk *see note 2
Instructions
- Preheat the oven to 350°F. Line a muffin pan with muffin liners.
- In a large bowl, whisk together the almond flour, arrowroot flour, cacao powder, baking powder, and salt.
- Add egg, maple syrup, and vanilla extract and mix well to combine. Stir in chocolate chunks.
- Divide the batter into the lined muffin pan(*see note 3). Top with more chocolate chunks.
- Bake at 350°F for 15-20 minutes until a toothpick inserted in the center comes out clean. Let cool.
- While the muffins are baking, make the ganache. In a small bowl, combine the chocolate chips and solid part of coconut milk. Microwave for 30 seconds and mix well to melt them together. Microwave longer if necessary to melt them together, 10 seconds at a time. Refrigerate until cool a bit and thicken slightly. Transfer into a piping bag.
- Use a knife to make a hole in the top middle of each muffin. Pipe ganache into the holes. You can alternatively spoon a runny ganache in the holes.
Video
Notes
Nutrition
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