Preheat the Oven: Set your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with non-stick spray.

Prepare the Wet Ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Add the eggs, honey (or maple syrup), and vanilla extract. Whisk together until fully combined.

Combine the Dry Ingredients: In a separate bowl, whisk together the almond flour, oat flour, protein powder, baking powder, cinnamon, and salt.

Mix the Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing, as this can make the muffins dense.

Fold in Add-ins (Optional): If using chocolate chips or chopped walnuts, fold them into the batter.

Portion the Batter: Evenly distribute the batter into the prepared muffin tin, filling each cup about ¾ full.

Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.