Double Chocolate Chunk Muffins

Preheat oven to 425ºF. Lightly grease a 12-cup muffin pan with nonstick cooking spray or line with paper liners. Set aside.

In a medium bowl, whisk together flour, brown sugar, white sugar, cocoa powder, baking powder, baking soda, and salt.

In a large bowl, whisk together eggs, coconut oil, vanilla extract, yogurt, and milk.

Add flour mixture into wet ingredients and stir to combine. Gently fold in chocolate chunks.

Pour batter into muffin cups, filling 3/4 full.

Bake for 5 minutes at 425ºF, then turn oven down to 375ºF (without opening oven door) and bake for 12–14 minutes or until a toothpick inserted into middle of muffin comes out clean.

Remove from oven and let cool in tin for 10 minutes, then move to a wire rack to cool completely. Enjoy!