Preheat the oven to 425 degrees F. Prepare a muffin pan with cooking spray or paper muffin cups and get out of all the necessary ingredients.

In a medium mixing bowl, combine 3 large (about 300g or 1 cup) extra ripe bananas with 1 large egg, ¼ cup (60ml) maple syrup or honey, 1 tablespoon oil and 1 teaspoon pure vanilla extract. Stir vigorously until the mixture is smooth.

In a separate large mixing bowl, combine the dry ingredients; 1 cup (120g) all-purpose flour or whole wheat pastry flour, ½ cup protein powder, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 2 teaspoons ground cinnamon, ¼ teaspoon ground nutmeg and 1 tablespoon cornstarch. If adding in additional mix-in, such as ½ to 1 cup chocolate chips or chopped nuts, toss in the flour mixture.

Make a well in the center of the flour mixture and add wet ingredients. Gently stir until just combined. Don't over-mix, some small streaks of flour are fine.

Spoon batter into the prepared muffin tins filling each one completely full and top with a few additional chocolate chips, if desired.

Bake muffins for 5 minutes at 425 degrees F. and then with muffins staying in the oven, reduce heat to 350 degrees F. and bake muffins for 12-15 minutes more. Check muffins after about 12 minutes.

Remove from oven and allow muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.