Preheat the oven to 350°F (175°C) and prepare a muffin tin.

Mash three overripe bananas in a large mixing bowl.

Add two large eggs, half cup Greek yogurt, three tablespoons honey (or maple syrup), and one teaspoon vanilla extract; whisk until silky.

In a separate bowl, combine one and a quarter cups whole wheat flour, two scoops protein powder, one tablespoon baking powder, and half teaspoon ground cinnamon.

Fold the dry mix into the wet mixture until just combined.

Stir in three-quarters cup chopped walnuts (or pecans) to the batter.

Divide batter among 12 cups, filling each about two-thirds full. Bake for 18–20 minutes until golden brown.