Preheat your oven to 375 degrees F. Line a 12 cup muffin pan with cupcake liners and spray them with cooking spray. Set aside.
In a large bowl, add in the ripe bananas and mash them with a fork. Do not over mash. Mash them just enough to be easy to mix. Add in 1 cups of milk, coconut oil, and vanilla extract.
In another large bowl, add in the quinoa flour, almond flour, baking powder, baking soda, monk fruit sugar, protein powder, cinnamon, and ground flax. Stir until well combined.
Pour the wet ingredients into the dry ingredients. Mix well. If the mixture turns into a dough because of the protein powder, add in more milk.
Using a spoon, add spoonfuls of the batter to the cupcake liners. Do not overfill the cupcake liners.
Place into the oven and bake for 20-25 minutes or until golden brown and cooked all the way through in the inside.