Olympic Chocolate Muffins

[The Gold Standard Remix]

These rich, fudgy chocolate muffins deliver medal-worthy flavor with a tender crumb and deep cocoa intensity. Coconut sugar adds natural caramel notes that enhance the chocolate, while cassava flour keeps them grain-free without compromising texture—perfect for breakfast, snacks, or post-workout fuel.

remixology.com/recipe/olympic-chocolate-muffins-gold-standard-remix

Makes

12 muffins

Total Time

35 min (15 min prep)

Ingredients

Dry Ingredients:
2 cups (240g) cassava flour
3/4 cup (150g) coconut sugar
1/2 cup (50g) unsweetened cocoa powder
2 tsp (10ml) baking powder
1/2 tsp (2.5ml) baking soda
1/2 tsp (2.5ml) pink Himalayan salt
1 tsp (5ml) cinnamon
1/4 tsp (1.25ml) espresso powder (optional, enhances chocolate)

Wet Ingredients:
3 large eggs (pasture-raised preferred)
1/2 cup (120ml) melted coconut oil or grass-fed butter (grass-fed preferred)
1 cup (240ml) whole milk (grass-fed preferred)
2 tsp (10ml) pure vanilla extract

Mix-ins:
3/4 cup (130g) dark chocolate chips (70% cacao or higher, no refined sugar)

Steps

Prep:

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease wells with coconut oil.

Combine Dry:

In a large bowl, whisk together cassava flour, coconut sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, and espresso powder (if using) until well combined and no lumps remain.

Mix Wet:

In a separate medium bowl, whisk eggs until lightly beaten. Add melted coconut oil or butter, milk, and vanilla extract. Whisk until smooth and emulsified.

Combine:

Pour wet ingredients into dry ingredients. Stir gently with a rubber spatula until just combined—batter will be thick and slightly lumpy. Do not overmix. Fold in chocolate chips, reserving a handful for topping.

Fill:

Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle reserved chocolate chips on top of each muffin.

Bake:

Bake for 18-22 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). Tops should spring back when lightly touched. Watch closely—coconut sugar can scorch at high temperatures.

Cool:

Remove from oven and let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Muffins will firm up as they cool.

Make it Good For The Gut

Swap whole milk for plain kefir to add billions of beneficial probiotics for gut health. The tanginess of kefir enhances the chocolate flavor and creates an even more tender crumb. You can also add 2 tbsp (30ml) of ground flaxseed to the dry ingredients for additional prebiotic fiber that feeds beneficial gut bacteria.

Remix Options

Double Chocolate: Add 1/2 cup (85g) chopped dark chocolate to the batter along with the chocolate chips for extra fudgy intensity. Mocha Remix: Increase espresso powder to 1 tbsp (15ml) and add 1/4 cup (60ml) brewed espresso to the wet ingredients, reducing milk to 3/4 cup (180ml). Creates a sophisticated coffee-chocolate flavor. Nutty Champion: Fold in 1/2 cup (60g) chopped walnuts or pecans with the chocolate chips for added crunch and omega-3s. Spiced Warmth: Add 1/2 tsp (2.5ml) ground cardamom and 1/4 tsp (1.25ml) ground ginger to the dry ingredients for a warming, chai-inspired twist. Lower Sugar: Reduce coconut sugar to 1/2 cup (100g) for a less sweet muffin that lets the dark chocolate shine. You may need to add 1-2 tbsp (15-30ml) extra milk to maintain moisture. Mini Muffins: Use a 24-cup mini muffin tin and reduce baking time to 10-12 minutes. Perfect for portion control or kids’ lunchboxes. Budget-Friendly: Use conventional butter and eggs—the recipe works beautifully either way, though grass-fed butter adds richer flavor and omega-3s, and pasture-raised eggs provide deeper color and more nutrients. Conventional versions still deliver excellent results at a lower cost.

Good To Know

Why Coconut Sugar: Coconut sugar’s natural caramel notes amplify chocolate’s complexity without overwhelming it. Its lower glycemic index (35 vs 65 for white sugar) provides steadier energy, and it pairs beautifully with cocoa’s bitter notes and warm spices. Cassava Flour Success: Cassava flour creates a tender, cake-like crumb similar to traditional muffins. Don’t substitute other grain-free flours 1:1—almond flour will make them dense, and coconut flour will make them dry. Cassava is nut-free, seed-free, and widely available at Whole Foods, Sprouts, Target, and Amazon. Chocolate Chip Selection: Look for dark chocolate chips (70% cacao or higher) with no refined sugar—brands like Lily’s (stevia-sweetened), Hu Kitchen, or Eating Evolved use coconut sugar or alternative sweeteners. The higher cacao percentage provides more antioxidants and less sugar. Espresso Powder Magic: Even if you don’t taste coffee, espresso powder intensifies chocolate flavor dramatically. It’s optional but highly recommended. Instant coffee granules work in a pinch—just pulse them finer in a spice grinder. Storage: Store in an airtight container at room temperature for 3 days, refrigerated for 1 week, or frozen for 3 months. Warm refrigerated muffins for 15 seconds in the microwave or 5 minutes in a 300°F (150°C) oven to restore soft texture. Make-Ahead: Mix dry ingredients up to 1 week ahead and store in an airtight container. Mix wet ingredients the morning of baking for freshest results. Baked muffins freeze beautifully—wrap individually in parchment, then place in a freezer bag. Thaw overnight on the counter or warm from frozen. Troubleshooting: If muffins are dense, you may have overmixed the batter—stir just until combined. If they’re dry, check your oven temperature with a thermometer (many run hot) and reduce baking time by 2-3 minutes. If tops crack deeply, your oven temperature is too high. Nutrition Boost: These muffins provide sustained energy from healthy fats (coconut oil/butter), protein (eggs), and fiber (cassava flour, cocoa). The coconut sugar and dark chocolate deliver polyphenols and antioxidants while keeping the treat anti-inflammatory and grain-free.