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Pre-heat oven to 425 F (220 C)
Add mashed banana, coconut sugar, 3 tbsp non-dairy milk, vanilla and cinnamon into a large bowl and whisk until combined. Add in the flour, vegan protein powder, baking powder and baking soda. Use a spatula and mix until a thick batter forms. If the batter looks too thick, add an extra tbsp of non-dairy milk (refer to video/photos).
Divide the batter into 8 muffin tins. Bake for 5 minutes and then reduce the temperature to 350 F and bake for another 15-20 minutes or until cooked through. Check doneness by inserting a toothpick in the centre of one of the muffins, it should come out clean.
Remove from oven and let it cool in the pan for 5 minutes. Carefully transfer to a cooling rack and allow the muffins to cool for another 10 minutes before eating.