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Preheat the oven to 170°C (340°F).
In a large mixing bowl, mash the ripe bananas.
Add maple syrup, peanut butter, coffee powder (optional) and a pinch of salt to the banana mixture. Stir to combine.
Add flour, protein powder, cocoa powder and baking powder, then stir to combine while gradually pouring in the milk. The quantity of milk depends on the protein powder you use, adjust with more milk if the batter is too dry or with more flour if it is too wet.
Fill ⅔ of each muffin mold with the protein batter, sprinkle with chocolate chips and bake in hot oven for about 20-25 minutes.