Preheat oven to 350°F (175°C) and grease a mini muffin tin or line with paper liners.

In a large mixing bowl, mash the ripe bananas until a smooth consistency is achieved.

Stir in the almond butter until fully integrated with the banana base.

Add the chocolate protein powder and cocoa powder, mixing until a thick, uniform batter forms.

Fold in the dark chocolate chips using a spatula.

Divide the batter evenly among 12 muffin wells.

Bake for 12 to 15 minutes or until the edges are set but the center remains slightly soft.

Allow the bites to cool completely in the tin to ensure structural integrity before removing.