1/2 tsp Bob’s Red Mill Baking Powder
1/2 cup liquid egg whites
1 scoop vegan coffee flavored protein (25 grams)
2 very ripe bananas
1/4 cup unsweetened cocoa powder
1/4 cup applesauce
1/4 cup dried unsweetened cherries, chopped
1/4 cup vegan sugar-free chocolate chips
Optional: Chocolate Keto Sprinkles, for topping
Preheat oven to 350 degrees F. Line a muffin pan with 9 aluminum muffin liners.
In a food processor, combine all ingredients except cherries and chocolate chips. Puree until smooth. Scoop batter into a bowl and fold in cherries and chocolate chips. Stir until evenly distributed. Divide batter into muffin tins.
Bake for 22-25 minutes or until a toothpick comes out cleanly from the tops of the muffins. Remove from oven and let cool completely before storing in the fridge.