Name: Olympic Chocolate Muffins – Dessert Recipes Everyone Will Love
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 large egg; 1/4 cup olive oil; 1/2 cup maple syrup; 1/2 cup plain yogurt (or dairy-free yogurt); 1 tsp vanilla extract; 1 cup zucchini, finely grated and squeezed dry; 3/4 cup almond flour; 1/2 cup chocolate protein powder; 1/4 cup cocoa powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup dark chocolate chips

Jump to Recipe

Let’s be honest—muffins aren’t just breakfast food. I’ve made these Olympic Chocolate Muffins for birthdays, breakups, and everything in between. We’re talking rich cocoa, melty chocolate chips, and a soft crumb that somehow makes you feel like you’ve won gold without leaving your kitchen. This recipe blends a few of my favorite things: indulgent chocolate flavor, minimal effort, and ingredients I usually already have at home. You won’t need to dig through the back of your pantry for obscure baking powders or search the grocery store for imported vanilla. These muffins are straightforward, fast, and guaranteed to impress anyone who thinks they’ve had a good chocolate muffin before. Plus, they’re packed with a few sneaky power moves—like zucchini for moisture and protein powder for that extra boost. Not that anyone will notice—except maybe your jeans fitting better.

1) Key Takeaways
2) Easy Olympic Chocolate Muffins Recipe
3) Ingredients for Olympic Chocolate Muffins
4) How to Make Olympic Chocolate Muffins
5) Tips for Making Olympic Chocolate Muffins
6) Making Olympic Chocolate Muffins Ahead of Time
7) Storing Leftover Olympic Chocolate Muffins
8) Try these Dessert next!
9) Olympic Chocolate Muffins
10) Nutrition

1) Key Takeaways

These chocolate muffins are rich, tender, and naturally sweetened.
Great way to use zucchini and sneak in extra protein.
Perfect for breakfast, snack, or dessert recipes on the go.
Easy to prepare with minimal cleanup and pantry staples.

2) Easy Olympic Chocolate Muffins Recipe

We’ve all had those mornings where a dense chocolate muffin can either make or break your day. I like to think of this one as my kitchen’s peace offering when the day’s off to a rocky start. It’s light enough to not weigh you down, rich enough to count as dessert, and simple enough to whip up while the coffee brews. That’s a win-win-win, isn’t it?

This recipe is one of my favorite dessert recipes because it pulls off something pretty magical. It balances taste, nutrition, and ease. You mix, scoop, bake, and try not to eat all of them while they’re still warm. The zucchini adds that soft, springy bite and keeps things from getting dry. Chocolate chips melt into puddles of happiness. I’ve even brought these to work potlucks where no one guessed they had vegetables in them. That’s a power move, in my book.

At Healthy Living Mindset, I love building easy chocolate dessert recipes that don’t stress you out. This one hits that sweet spot. It brings a nostalgic cocoa hit, just enough sweetness, and it doubles as both breakfast and dessert. You know, for balance.

3) Ingredients for Olympic Chocolate Muffins

1 large egg – This holds everything together and gives the muffins their structure without making them heavy.

1/4 cup olive oil – Keeps the muffins moist without butter. I like how it adds a subtle richness without overpowering the chocolate.

1/2 cup maple syrup – A touch of natural sweetness. You won’t miss refined sugar with this in the mix.

1/2 cup plain yogurt – This adds creaminess and moisture. You can go dairy-free too, and it still works beautifully.

1 tsp vanilla extract – For that warm, familiar depth in every bite.

1 cup zucchini – Grated, squeezed, and basically invisible once baked. Adds moisture and gives these a healthy-ish edge.

3/4 cup almond flour – Light texture and nutty flavor that works perfectly in muffins.

1/2 cup chocolate protein powder – This leans into the easy protein muffins territory. I’ve even had gym buddies ask for the recipe.

1/4 cup cocoa powder – For that deep chocolate flavor that makes dessert recipes like this feel indulgent.

1/2 tsp baking soda – Helps the muffins rise without puffing up too much.

1/4 tsp salt – A pinch makes all the sweet stuff pop.

1/2 cup dark chocolate chips – I’m not saying more is better, but I always sneak in a few extras.

4) How to Make Olympic Chocolate Muffins

Step 1. Preheat your oven to 350°F. Line 9 muffin cups with paper liners or grease them well.

Step 2. In a large bowl, whisk the egg, olive oil, maple syrup, yogurt, and vanilla. Get it smooth and creamy.

Step 3. Stir in the grated zucchini. Try to squeeze out as much liquid as possible so your muffins aren’t soggy.

Step 4. Add almond flour, protein powder, cocoa, baking soda, and salt. Stir just until combined—no overmixing needed.

Step 5. Fold in the chocolate chips. Try not to eat all the batter right here.

Step 6. Divide the batter among the muffin cups, about 3/4 full each.

Step 7. Bake for 18 to 22 minutes. A toothpick should come out mostly clean with a few melted crumbs.

Step 8. Let them cool for 10 minutes in the pan. Then cool completely on a rack if you can wait that long.

5) Tips for Making Olympic Chocolate Muffins

Use a kitchen towel or cheesecloth to really squeeze that zucchini. Too much liquid can make muffins dense. You want moisture, not mush.

If you don’t have almond flour, you can sub in oat flour or all-purpose, but the texture will shift slightly. I prefer almond flour for that soft and tender bite.

Let the muffins cool fully if you’re planning to store them. That way, they won’t steam in the container and turn weirdly soggy.

6) Making Olympic Chocolate Muffins Ahead of Time

These muffins actually taste even better the next day. I like to make a batch on Sunday and keep them for quick breakfasts during the week. The texture holds up well and the chocolate chips stay dreamy.

If you plan to freeze them, wrap them individually and store in an airtight bag. They’ll last for about a month in the freezer. Warm in the microwave or let them thaw at room temp.

For best results, don’t freeze them while warm. Let them cool first or you’ll end up with sad freezer-burned muffins, and no one wants that.

7) Storing Leftover Olympic Chocolate Muffins

Store cooled muffins in an airtight container at room temperature for up to three days. If you’re in a humid area, pop them in the fridge instead.

They reheat well in the microwave for about 10 seconds. That’s usually just enough to make the chocolate melt slightly again—perfect for dessert recipes lovers like us.

Want to keep them longer? Freeze them. Just be sure to thaw overnight in the fridge or give them a quick zap to bring back that fresh-baked feel.

8) Try these Dessert next!

9) Olympic Chocolate Muffins