Preheat oven to 350 degrees F. In a medium mixing bowl, mix together egg whites, applesauce, vegan protein, and baking powder. Add half of this mixture to another bowl. Add the cocoa powder to one bowl and stir to combine. Add the peanut powder to the other bowl and stir to combine.
Place 8 aluminum muffin tins into a muffin pan. Evenly divide chocolate mixture into the muffin tins. Once the batter is evenly spread and settled, evenly divide peanut mixture on top of the chocolate layer. Lightly spread using your finger or the back of a spoon so it settles.
Bake for 20-25 minutes (or until the tops are firm to the touch) and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Store in the fridge for up to a week!