Preheat your oven to 400° F and line a cupcake tray with paper or silicone liners.
In a large bowl mash the bananas. Next, add the maple syrup, baking soda, baking powder, salt, cinnamon, vanilla extract, and non-dairy milk to the mashed bananas and mix.
Next, mix the flour and protein powder into the wet mixture. Mix until the the two are fully incorporated, but careful not to overmix because the muffin might become dense.
Pour your batter between 12 cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
Remove muffins from the oven and allow them to cool. Store in an airtight container for 3-4 days at room temperature or 1-week in the fridge.