Preheat oven to 375 degrees. Line a muffin tin with silicone liners or use non-stick spray. (I don't recommend using paper liners)
In a medium sized bowl combine flours, protein powder, baking powder, baking soda and salt.
In a large bowl, mash your bananas very well! I like to use a potato masher but a fork will also work. Make sure you don’t have any large banana pieces. Your mashed bananas should be nice and uniform.
Add in the yogurt, egg, sugar and vanilla.
Mix it up well.
Add flour mixture to the wet ingredients and mix until well combined.
Fill the prepared muffin tin, nearly filling each muffin to the top. This should make ~8 or so muffins, depending on the size of your muffin tin.
Bake muffins at 375 for 20-22 minutes until slightly golden brown and a toothpick inserted comes out clean.
Allow to cool fully and enjoy! Store in an airtight container for up to 1 week or freeze for up to 2 months.