Easy Healthier Olympic Chocolate Muffins

If you’re someone who craves indulgent bakes but wants to make them a little better for you, these Eggless Wholewheat Olympic Village Chocolate Muffins are about to become your new favorite.

Inspired by the bakery style triple chocolate muffins from the Olympic village dining hall, made viral by Norweign swimmer, Henrik Christensen, these muffins combine the richness of cocoa, the nourishment of whole grains, and the sweetness of jaggery—topped off with a decadent ganache center that makes every bite feel like a treat.

This recipe isn’t just about skipping the eggs or refined sugar—it’s about using everyday ingredients that support your energy without compromising on flavour.

Let’s have a look at the Ingredients!

Wholewheat Flour

Wholewheat flour brings more than just fiber to the table. It’s less processed than all-purpose flour and retains more nutrients like B vitamins and iron. It also provides a slightly nutty depth of flavor and helps create a hearty texture, making the muffins more filling and sustaining.

Jaggery

Jaggery is an unrefined natural sweetener that retains trace minerals like iron, magnesium, and potassium. Compared to refined sugar, it has a deeper, almost caramel-like flavor that pairs beautifully with chocolate. In this recipe, it adds moisture and helps bind the batter with yogurt.

Cocoa Powder

Rich in antioxidants and mood-boosting compounds like theobromine, cocoa powder is the star of this recipe. Blooming it with hot milk or water and a little instant coffee enhances its deep chocolate flavor, making the muffins intensely fudgy.

Instant Coffee

A touch of instant coffee might sound unexpected, but it acts as a flavor enhancer. When paired with cocoa, it brings out the chocolate notes even more—without making the muffins taste like coffee.

Yogurt (Curd)

Plain yogurt replaces eggs in this recipe, adding moisture, light acidity, and binding power. It also contributes protein and probiotics, making it a wholesome alternative that keeps the crumb tender and soft.

Oil

Instead of butter, this recipe uses a neutral oil which keeps the muffins moist for days. Oil also makes the crumb softer and gives the muffins that classic bakery-style texture.

Chocolate Chunks (Milk + Dark)

Using a mix of milk and dark chocolate chunks ensures pockets of melty richness in every bite. Dark chocolate adds depth, while milk chocolate adds a touch of creamy sweetness.

Ganache (Cream + Chocolate)

This optional but irresistible ganache center takes these muffins from snack to dessert territory. Made with just fresh cream and chopped chocolate, it creates a molten center that pairs perfectly with the earthy jaggery and wholewheat base.

These muffins make for a great lunchbox treat, post-workout snack, or wholesome dessert. They’re satisfying without being overly sweet, and the balanced combination of carbs, fat, and a little protein makes them ideal for both kids and adults.

If you love chocolate as much as I do, check out these Chocolate Recipes!

Let me know if you try this recipe—I’d love to hear how it turned out for you!
Happy baking!

Eggless Wholewheat Jaggery Olympic Chocolate Muffins

Serves: 6 Prep Time: 20 mins Cooking Time: 25 mins 25 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

1/3 cup (30g) - Cocoa Powder

1 tsp - Instant Coffee Powder

1/2 cup (125 ml) - Hot milk or water

1/2 cup (125ml/115g)- Curd/Yogurt

3/4 cup (110g) - Jaggery

1 tsp (5ml) - Vanilla Extract

1/4 tsp - Salt

1/4 cup (60ml/55g) - Oil

1 cup (130g) - Wholewheat flour

1 tsp - Baking Powder

1/2 tsp - Baking Soda

80g - Chocolate Chunks/Chocolate Chips

1/3 cup - Fresh/Whipping Cream

50g - Chocolate Chunks

Instructions

1. Bloom the cocoa: In a small bowl, mix cocoa powder and instant coffee with hot milk or water. Stir until smooth. Set aside.

2. Wet ingredients: In a mixing bowl, whisk together curd and jaggery until the jaggery dissolves. Add vanilla, salt, and oil. Mix well.

3. Combine: Pour in the cocoa mixture and whisk again until fully combined.

4. Dry ingredients: Sift in wholewheat flour, baking powder, and baking soda. Mix gently until smooth. Do not overmix.

5. Add chocolate: Reserve a handful of chocolate chunks. Fold in chopped chocolate chunks.

6. Bake: Divide the batter into 6 muffin cases. Top each one with extra chocolate chunks. Bake at 180°C (350°F) for 20–25 minutes or until a toothpick comes out clean (avoid the melted chocolate parts).

7. Ganache (optional): Take warm cream and add chopped chocolate. Let it sit for 5 minutes and stir until it turns smooth and glossy. Transfer it into a piping bag.

8. Fill: Once muffins are cooled, make a hole in the center. Pipe or spoon ganache into the center of each muffin.

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Notes

1. Different flour absorbs different amount of moisture. You may need 1-2 tbsp less or more water/milk for your batter.
2. To make these muffins vegan, use water or a plant based milk like soya milk, oat milk or almond milk. Use a vegan chocolate if you would prefer.
3. To make the ganache for a Vegan muffin, please use coconut cream.
4. Use chocolate chunks or chocolate chips based on your preference, as much or as less as you would like.
5. You can also make these muffins with raw cacao powder.
6. If the muffins feel crumbly, you can add 1 tbsp of Corn flour or Tapioca flour along with the wholewheat flour.
7. You can use whipping cream to make the ganache too. Let it set/thicken slightly before filling the muffins.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.