Quick answer
What makes this recipe work
This recipe keeps the appeal of Olympics chocolate muffins but rebuilds it for a gluten-free kitchen: clear label checks, simple supermarket ingredients, realistic timings, and a practical cost per serving.
Research signal
Rebuilt from a popular recipe idea
This is an original basilly version of the Olympics chocolate muffins idea researched from Better Homes & Gardens. It uses our own gluten-free method, safety checks, cost model, and swaps.
Source researchCook mode
Prep bench
Scaled cost
£1.92
Checked
0/5
Set up safely
Clean the board, pan, and utensils before starting Double Chocolate Olympic-Style Muffins. Check labels on cocoa powder, gluten-free flour, dark chocolate, plus any sauces, stock, spice blends, and toppings.
This is the step that prevents most accidental gluten exposure.
- - Check sauces, stocks, spice mixes, sausages, cornflakes, oats, baking powder, and specialist free-from products every time because labels change.
- - Use clean boards, pans, colanders, toaster bags, and utensils if the kitchen also handles wheat.
- - Avoid shared fryers, open bakery bins, and bulk scoop ingredients for coeliac cooking.
Ingredients
- 80 g Caster sugar
- 1 tsp Gluten-free baking powder
- 2 tsp cocoa powder
- 220 g gluten-free flour
- 120 g dark chocolate
Equipment
- Mixing bowl
- Baking tin
- Cooling rack
Method
- 1
Set up safely
3 minClean the board, pan, and utensils before starting Double Chocolate Olympic-Style Muffins. Check labels on cocoa powder, gluten-free flour, dark chocolate, plus any sauces, stock, spice blends, and toppings.
This is the step that prevents most accidental gluten exposure.
- 2
Build the base
10 minCombine cocoa powder, gluten-free flour, dark chocolate, and the gluten-free dry ingredients without overworking the mix.
- 3
Bake or chill
25 minBake until set or chill until firm, depending on the style of dessert.
- 4
Finish cleanly
8 minCool before slicing, then portion with a clean knife to avoid crumbling.
Budget swaps
- Use own-brand tins, frozen vegetables, and larger gluten-free staple packs where available.
- Stretch the meal with rice, potatoes, beans, lentils, or salad rather than expensive free-from extras.
- Batch-cook the core filling and add fresh toppings only when serving.
Substitutions
- Use a certified gluten-free equivalent for any specialist bread, pasta, wrapper, stock, or sauce.
- Swap the main protein for beans, tofu, chicken, or tinned fish based on budget and dietary needs.
- Use dairy-free yogurt, cheese, or cream where needed; re-check labels on every swap.
Serve with
- Yogurt
- Berries
- Coffee
Storage
- Store in an airtight container for up to three days.
- Freeze portions for up to one month, wrapped well.
- Warm gently if you prefer a softer texture.
FAQs
Is this the same as the Olympics chocolate muffins recipe from Better Homes & Gardens?
No. It is an original basilly version inspired by the popular recipe idea, rewritten with different ingredients, method, gluten-free safety notes, and budget handling.
What is the main gluten risk?
The risk is the specialist substitute: pasta, bread, flour, pastry, wrappers, oats, crumb, stock, or sauce must be certified gluten-free.
Can I meal prep it?
Yes. Cool quickly, portion, label, and refrigerate or freeze using the storage notes above.
