Gluten-Free Dairy-Free Olympic Chocolate Muffins

Fluffy, rich gluten-free, dairy-free chocolate muffins inspired by viral Olympic treats — made with oat flour and coconut oil for a moist, dairy-free finish.

These muffins are everything you want in a chocolate bake: soft, indulgent, and satisfying, with deep cocoa flavour and a light crumb.

Perfect for breakfast, a quick snack, or a sweet treat after dinner, these muffins combine the wholesome texture of oat flour with the richness of dark chocolate chips.

The result? A bakery-style muffin that feels like a decadent dessert but is naturally gluten and dairy-free. Whether you’re baking for kids, guests, or meal prep, these chocolate muffins always disappear fast.

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 12

Ingredients

• 200g gluten-free oat flour

• 50g cocoa powder (unsweetened)

• 1 tsp bicarbonate of soda

• 1 tsp baking powder (gluten-free)

• ¼ tsp salt

• 100g coconut sugar or soft brown sugar

• 2 large eggs

• 120ml melted coconut oil

• 180ml almond milk (or other dairy-free milk)

• 1 tsp vanilla extract

• 100g dark chocolate chips (dairy-free)

Directions

1. Preheat oven to 180°C (160°C fan). Line a 12-hole muffin tin with paper cases.

2. In a large bowl, whisk together oat flour, cocoa powder, bicarbonate of soda, baking powder, and salt.

3. In another bowl, whisk eggs, sugar, coconut oil, almond milk, and vanilla extract.

4. Combine wet and dry ingredients until just mixed. Fold in chocolate chips.

5. Divide evenly among muffin cases, filling each about three-quarters full.

6. Bake for 18–20 minutes or until a skewer inserted comes out clean.

7. Allow to cool before serving.

Store in an airtight container for up to four days or freeze for later. I love warming one up and pairing it with a cup of coffee — pure bliss.

If you loved this, try my Dense Bean Salad or for a tasty dinner Chilli-Con-Carne

See all Baking & Desserts Recipes

What Makes These Gluten Free Dairy Free Olympic Chocolate Muffins Special

These Gluten-Free Dairy-Free Olympic Chocolate Muffins bring all the indulgence of a rich chocolate cake, but without any gluten, dairy, or compromise. Using oat flour gives them a soft, tender crumb while also adding natural fibre and a subtle nuttiness. Coconut oil replaces butter, giving moisture and richness, and the coconut sugar lends a caramel-like depth that balances the cocoa perfectly. The addition of dairy-free chocolate chips makes every bite feel luxurious — like a little celebration of flavour and texture.

Serving Suggestions

Enjoy these muffins slightly warm with a drizzle of melted dark chocolate or a spoonful of dairy-free yoghurt for an elevated dessert. They also make a brilliant grab-and-go breakfast paired with a coffee or smoothie. For a more indulgent twist, try serving them split in half with a spread of peanut butter, almond butter, or even a touch of raspberry jam. If you’re hosting, dust the tops with cocoa powder or icing sugar for a bakery-style presentation.

Storage & Reheating

These muffins keep beautifully for up to four days in an airtight container at room temperature. For longer storage, freeze them in a single layer, then transfer to a freezer bag — they’ll keep for up to two months. To reheat, warm gently in the microwave for 15–20 seconds or in a low oven until soft and fragrant again. They taste just as good as fresh, with that same melt-in-your-mouth chocolate aroma.

Optional Tips & Variations

• Add chopped nuts or a spoonful of peanut butter in the centre for extra richness.

• Swap oat flour for almond flour for a denser, more cake-like texture.

• Dust with cocoa powder or icing sugar for a bakery finish.

• Stir in a handful of raspberries or cherries for a fruity twist.

• Use mini muffin tins for bite-sized treats — perfect for lunchboxes.

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