Preheat your oven to 180°C (160°C fan) and line a 12-hole muffin tin with paper cases.

In a large mixing bowl, whisk together the wholemeal flour, protein powder, baking powder, bicarbonate of soda, cinnamon, and salt. Breaking up any lumps in the protein powder now will ensure a smooth batter.

In a separate, medium-sized bowl, add your mashed bananas. To this, add the lightly beaten eggs, Greek yoghurt, maple syrup, melted coconut oil, and vanilla extract. Whisk until everything is well combined and smooth.

Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold the mixture together until just combined. What works best for me is to stop mixing as soon as you can no longer see dry streaks of flour. A few lumps in the batter are perfectly fine!

Gently fold in the dark chocolate chips, reserving a few to sprinkle on top of the muffins before baking if you like.

Carefully divide the batter evenly between the 12 muffin cases. They should be about three-quarters full. Sprinkle the reserved chocolate chips over the tops.

Bake in the preheated oven for 20-22 minutes. You'll know they're ready when they are golden brown on top and a skewer or toothpick inserted into the centre comes out clean.

Let the muffins cool in the tin for about 5 minutes before carefully transferring them to a wire rack to cool completely. This stops them from getting soggy bottoms.