Step 1: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
Step 2: In a large bowl, mash the ripe bananas thoroughly until mostly smooth. Add the unsweetened applesauce, maple syrup (or honey), almond milk, Greek yogurt, egg, and vanilla extract. Whisk these wet ingredients together until well combined.
Step 3: In a separate medium bowl, whisk together the whole wheat flour, protein powder, baking powder, baking soda, ground cinnamon, and salt, ensuring there are no lumps.
Step 4: Pour the dry ingredients into the wet ingredients. Using a spatula or wooden spoon, mix until just combined. Be careful not to overmix; a few lumps are fine. Fold in the chocolate chips until evenly distributed.
Step 5: Divide the batter evenly among the 12 prepared muffin cups. You can use an ice cream scoop for consistent sizing.
Step 6: Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean and the tops are golden brown.
Step 7: Remove the muffins from the oven and let them cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents sticking.