The Olympic Chocolate Muffins, My Version

Recipe: Homemade Chocolate Muffins (but healthier!)

Hey there, fellow foodies!

Lately, there’s been quite a buzz about the food at the Olympic Village in Paris, and not in a good way. Athletes have been struggling to find enough protein, which is essential for their diets. Some teams with bigger budgets have been bringing their own food. Even the tennis GOAT, Novak Djokovic, who’s known for crediting a lot of his success to his diet, opted to stay outside the village, probably this being one of the reasons.

But amidst all this, one item has stolen the show: the famous Olympic chocolate muffin. A few food bloggers dug into its origins and managed to recreate the recipe. Surprise, surprise—it’s packed with sugar, more sugar, and refined flour (also sugar). This might not be such a bad thing for young athletes who need carbs for the insane levels of required energy, but I stick to my opinion that diet makes the difference between a good athlete and a GOAT (especially after a certain age).

But I get it! I would have eaten that muffin; it looked so appetizing! Being a lover of all things chocolate and muffin-related, I realized I didn't have a chocolate muffin recipe on my website. It's time to rectify that, so I created one! While I need more time to make it a post on the website, I wanted to share it with y’all before the Olympics end. Just in case you also want to have your chocolate muffin while watching the Olympics, but a healthier version.

These muffins are not only delicious, moist, and fluffy, but they’re also super easy to make. Here’s the best part: they’re made with whole foods, no added sugar, no grains. They’re gluten-free, low-lectin, sugar-free, and free of refined carbs. The sweetness level is like 85% dark chocolate. If you find that too bitter, just add a few more dates or use a less dark chocolate.

The original Olympic muffin has a chocolate ganache filling (piped in after baking), but I decided to skip it this time as I wanted an easy recipe. Maybe I’ll experiment with that later, but for now, this recipe is a winner. I hope you love it as much as I do!