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Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners; lightly coat the liners with cooking spray. Combine 1 cup all-purpose flour, 1 cup whole-wheat flour, ⅓ cup cocoa, 2 teaspoons baking powder, 1 teaspoon espresso powder, ½ teaspoon baking soda and ¼ teaspoon salt in a large bowl; whisk well.
Place chopped bananas, ¾ cup cottage cheese, 2 eggs, ½ cup oil, ½ cup brown sugar, ¼ cup milk, 2 tablespoons melted butter and 1½ teaspoon vanilla in a blender; process until smooth, about 30 seconds. Fold the banana mixture into the flour mixture until just combined, then fold in ⅔ cup chopped walnuts.
Spoon about ⅓ cup batter into each prepared muffin cup. Bake until a wooden pick inserted in the centers comes out clean with a few moist crumbs, about 20 minutes. Cool in the pan for 5 minutes; transfer to a wire rack. Serve warm or at room temperature.