Copycat Olympic Village Chocolate Muffins (Edit recipe)

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!

10 minutes

27 minutes to 30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	293
Fat:	12 g
Carbohydrates:	30 g
Protein:	16 g
Cholesterol:	0 g
Sodium:	479 mg
Fiber:	2 g
Sugars:	9 g
Calculated per serving.

by foodallergymoms_andmore

Serves: 6

Ingredients

1.25 cups Unsweetened Vanilla Almond Milk
1.5 tsp Apple Cider Vinegar
5 Tbsp Plant Based Butter, Melted
1 tsp Pure Vanilla Extract
0.25 cup Pure Maple Syrup
1 cup All Purpose Flour
0.5 cup Chocolate Protein Powder, I used a vegan protein powder
0.25 cup Cocoa Powder, Unsweetened
1.5 tsp Baking Powder
0.25 tsp Baking Soda
0.25 tsp Salt
0.666 cup Pascha Bitter-Sweet Mini Dark Chocolate Chips (Bulk)

Chocolate Ganache

0.25 cup Kite Hill Sour Cream Alternative, I used Violife Dairy-free Sour Cream Alternative
0.75 cup Pascha Extra Bitter-Sweet Dark Chocolate Chunks (Bulk)

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Process

Cook Mode

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.