Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners.

In a large mixing bowl, combine the almond flour, protein powder, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk together until well-blended.

In a separate bowl, mash the ripe bananas until smooth, then add honey (or maple syrup), eggs, melted coconut oil, and vanilla extract. Whisk until velvety.

Pour the wet mixture into the dry ingredients and fold gently until just combined.

Spoon the batter into the muffin cups, filling each about ¾ full.

Bake for 20-25 minutes, checking for doneness with a toothpick.

Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.