Triple Chip Chocolate Muffins

• 2-1/4 cups All-purpose Flour
• 1/3 cups Unsweetened Cocoa Powder
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Fine Sea Salt
• 1/2 cups Coconut Oil, Melted
• 1/2 cups Buttermilk, Room Temperature
• 1/2 cups Brown Sugar
• 1/4 cups Granulated Sugar
• 2 whole Large Eggs, Beaten (room Temperature)
• 2 teaspoons Vanilla Extract
• 1/2 cups White Chocolate Chips
• 1/2 cups Dark Chocolate Chips
• 1/4 cups Butterscotch Chips

1. Preheat your oven to 400 F. Spray a 12-count standard size muffin tin with non-stick spray. Set aside.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until combined and no clumps remain.
3. In a separate medium bowl, whisk together the coconut oil, buttermilk, brown sugar and granulated sugar. Beat in the eggs, then mix in the vanilla, and whisk until combined.
4. Pour the wet ingredients into the dry and fold the ingredients together with a large spoon until no dry ingredients remain. Do not over-mix. Stir in all of the chips, evenly dispersing them among the batter.
5. Scoop the batter into the prepared muffin tin, filling each mold 3/4 of the way full. Bake the muffins at 400 F for 8 minutes and then decrease the temperature to 350 F and bake for an additional 8-10 minutes or until a toothpick inserted in the center of one comes out clean.
6. Remove from oven and let muffins cool for a couple of minutes in the pan, then transfer to a wire rack to cool the rest of the way. The muffins are best served warm out of the oven, but will keep in an airtight container for a week. Enjoy!

allpurpose, cocoa, baking powder, baking soda, salt, coconut oil, buttermilk, brown sugar, ubc, eggs, vanilla, white chocolate chips, chocolate chips, ubc

Taken from tastykitchen.com/recipes/breads/triple-chip-chocolate-muffins/ (may not work)