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Magic Chocolate Cake Muffins


2 large ripe bananas

1 large egg in measuring cup, then add on top up to 3/4 cup egg whites on top in same measuring cup

2 scoops MRM Veggie Protein Powder, Vanilla

1/4 cup unsweetened cocoa powder

1/4 cup ZSweet, Truvia, Swerve, or Organic NOW Erythritol

1 tablespoon vanilla

1 teaspoon baking powder

1 teaspoon baking soda


Note: only us MRM Veggie Protein Powder or it will not work or taste like the one you ate. Order online or go to Vitamin Shoppe, $40 for large container, only sold this way. 



Place baking rack in the middle of the oven. Pre-heat oven to 325 degrees F. Prepare a 12-count muffin tin with a coating of spray cooking oil; set aside.


Peel bananas and break each one up into two or three sections. Add broken bananas to food processor. Next, add to the food processor the whole egg measured with egg whites, MRM veggie protein, raw cacao, ZSweet, Truvia, Swerve, or NOW Erythritol, vanilla, baking powder, and baking soda. Use the pulse action on the food processor about 20 times to blend the bananas then switch to puree. Puree mixture for about one minute until smooth.


Pour the batter, or spoon drop into prepared muffin tin, filling the muffin tin 3/4 of the way full. Distribute batter evenly into the 12-muffin tin. Place in pre-heated oven and bake for 14 minutes. When done, test muffins by inserting a toothpick in the center Muffins are done when the toothpick comes out dry, or when the muffin bounces back to the touch. 


Remove muffins from the tin and place on a cutting board. After muffins have cooled for at least an hour, store muffins in an airtight container in the refrigerator. Muffins keep for a week.



Ripe bananas are the key to success for this recipe. I make sure to have them on hand so I grocery shop at least three times a week. I’m always on alert as to how many ripe bananas I have on hand, as well as how many muffins I have left, and when I will need to make a new batch. When you over buy bananas, let them ripen to a point, and put them in the refrigerator until you need them for the muffin recipe. You can also use the ripe bananas to make a smoothie.



MRM Veggie Protein Powder, Vanilla, can be bought online and is available at Vitamin Shoppe. This is by far the best protein powder to substitute for flour in baking. MRM Veggie Protein Powder has the perfect blend of vegan proteins, and isn’t chalky or heavy and thick like other protein powders can be.


Vanilla Magic Muffins variation

If you don’t want to use chocolate cacao powder, you may substitute the cacao powder with the same about of carob. If you don’t want to use carob and want to make vanilla muffins, add and extra 1/4 cup of MRM Veggie Protein Powder, Vanilla.


Yield: 12 magic chocolate cake muffins


Kelly e. Keough Writer, Media Professional and Educator

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