Preheat your oven to 350°F (175°C). This ensures that the muffins bake evenly and rise properly.

Line a muffin tin with paper liners or grease it with non-stick spray to prevent sticking.

In a large mixing bowl, combine the whole wheat flour, oats, protein powder, baking powder, baking soda, salt, and cinnamon.

Whisk the dry ingredients together until well combined. This helps to evenly distribute the leavening agents and spices.

In another bowl, mash the ripe bananas until smooth. This adds natural sweetness and moisture to the muffins.

Add honey, Greek yogurt, eggs, and vanilla extract to the mashed bananas. Whisk until fully combined.

Pour the wet mixture into the bowl with the dry ingredients. Use a rubber spatula to gently fold the mixtures together until just combined. Be careful not to overmix, as this can make the muffins dense.

If using, fold in chocolate chips and walnuts at this stage.

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. This allows space for the muffins to rise.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. This ensures that the muffins are cooked through.

Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes.

Transfer the muffins to a cooling rack to cool completely. This prevents them from becoming soggy.

Enjoy your protein-packed banana muffins warm or at room temperature!