Copycat Olympic Village Chocolate Muffins
Low sugar. High protein. Eggless. Dairy-free. Vegan. No mashed banana. The chocolate ganache is extraordinary; only 2 ingredients + ready in 1 minute. The rich chocolatey texture is deliciously brownie-like and loaded with mini semi-sweet chocolate chips. A chocolate-lovers dream. You HAVE to try these gold medal-worthy muffins!
PREP TIME
10 minutes
COOK TIME
27 minutes to 30 minutes
INGREDIENTS
15
Serves: 6
Ingredients
- 1.25 cups1.25 cups1.25 cups Almond Milk, Unsweetened Vanilla
- 1.5 tsp1.5 tsp1.5 tsp Apple Cider Vinegar
- 5 Tbsp5 Tbsp5 Tbsp Plant-Based Butter, Melted
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 0.25 cup0.25 cup0.25 cup Pure Maple Syrup
- 1 cup1 cup1 cup All Purpose Flour
- 0.5 cup0.5 cup0.5 cup Chocolate Protein Powder, I used a vegan protein powder
- 0.25 cup0.25 cup0.25 cup Cocoa Powder, Unsweetened
- 1.5 tsp1.5 tsp1.5 tsp Baking Powder
- 0.25 tsp0.25 tsp0.25 tsp Baking Soda
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 0.666 cup0.666 cup0.666 cup 70% Cacao Organic Vegan Bitter-Sweet Dark Chocolate Chips (Bulk) - Pascha Chocolate Co.
- 0.25 cup0.25 cup0.25 cup Sour Cream Alternative - Kite Hill, I used Violife Dairy-free Sour Cream Alternative
- 0.75 cup0.75 cup0.75 cup 85% Cacao Organic Vegan Extra Bitter-Sweet Dark Chocolate Chips (Bulk) - Pascha Chocolate Co.
Chocolate Ganache
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 400°. Lightly spray 6 cups from a 12-cup, nonstick muffin pan with nonstick spray. Add six paper liners; lightly spray liners too.
- Combine almond milk and vinegar in small bowl; let sit 10 minutes.
- Add melted plant butter, vanilla and maple syrup to large bowl; mix with rubber spatula to combine.
- In medium bowl, whisk to combine flour, protein powder, cocoa powder, baking powder, baking soda and salt.
- Add flour mixture to bowl with plant butter mixture. Beat until combined and smooth using handheld mixer on medium-high speed.
- Stir in mini chocolate chips.
- Spoon batter into paper liners, overfilling each one slightly.
- Bake on middle rack of oven at 400° for 7 minutes. Reduce oven temperature to 350°; bake additional 20-23 minutes, or until toothpick inserted in center comes out clean.
- Cool in pan 20-30 minutes before carefully removing to wire rack to continue cooling.
- To make chocolate ganache, add dairy-free sour cream to small, microwave-safe bowl. Microwave on high for 20 seconds; stir. Microwave additional 10-20 seconds, or until slightly bubbling. Stir in chocolate chunks. If chocolate doesn’t completely melt into the sour cream while stirring (for a smooth, thick texture); microwave for 10-12 seconds; stirring until completely combined and smooth. Allow to cool 2-3 minutes.
- Spoon chocolate ganache over muffin tops before serving.
Notes
When placing paper liners in muffin pan, skip a slot since the recipe only makes 6 muffins (see 3rd pic). Chocolate ganache can be stored in fridge in airtight container for up to 3 days. Muffins will keep fresh in airtight container at room temperature for up to 2 days, plus an additional 1-2 days stored in fridge. Vegan. Low sugar. High protein. Dairy-free. Egg-free. Peanut-free. Plant-based.
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About This Recipe
Show nutritional information
Baked Goods Breakfast Cupcakes & Muffins Dairy Free Desserts Egg Free Nightshade Free Shellfish Free Snacks Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 671 |
| Fat: | 27 g |
| Carbohydrates: | 59 g |
| Protein: | 24 g |
| Cholesterol: | 0 g |
| Sodium: | 331 mg |
| Fiber: | 12 g |
| Sugars: | 22 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
2 responses to “Copycat Olympic Village Chocolate Muffins”
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YUMMM!!!
Thank you!! So much chocolaty goodness! 🙌🏻