Chocolate Peanut Butter Pretzel Muffins

• Vegetarian

• Produce

  • 1 Pretzel sticks/peanuts

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 1 cup Coconut milk

• Condiments

  • 1/2 cup Peanut butter, chunky natural

• Baking & Spices

  • 1 box Cake mix
  • 1 cup Chocolate chips
  • 1 tsp Vanilla extract

• Snacks

  • 1 Handful Pretzels

• Drinks

  • 1 tsp Espresso, powder

Found on theactorsdiet.com

Ingredients

• 1 box Cake Mix
• 1 cup Coconut Milk
• 1/2 cup Chunky Natural Peanut Butter
• 1 teaspoon Vanilla Extract
• 3 Eggs
• 1 cup Chocolate Chips
• 1 Teaspoon Espresso Powder
• Handful Pretzels
• Pretzel Sticks/Peanuts for topping

Directions

• Mix coconut milk, peanut butter, vanilla extract, espresso powder, and eggs in a large bowl. Add cake mix (I used Devils Food) and use a hand mixer until combined.
• Crush the pretzels and fold them into the batter, along with the chocolate chips.
• Use an ice cream scoop to place into 36 paper-lined muffin tins.  Top with peanuts/pretzel sticks and bake in a 350 degree oven until a toothpick comes out clean, about 19 minutes.
• Leave in the tins for 5 minutes, then remove and cool on a wire rack.