Monster Muffins

Preheat your oven to 180°C (350°F) and generously grease a muffin tin or line it with paper liners.
In a large bowl, mash the ripe bananas until they’re smooth and slightly chunky, filling the bowl with a sweet, fragrant aroma.
Add the eggs, vanilla extract, and milk to the mashed bananas, then whisk everything together until the mixture is well combined and slightly frothy.
In a separate bowl, whisk together the flour, baking soda, and salt, creating a dry mixture that will give the muffins structure and lift.
Pour the dry ingredients into the wet banana mixture and fold gently with a spoon or spatula just until combined; the batter should be lumpy and thick, with no streaks of flour.
Stir in the chocolate chips and toasted nuts, distributing them evenly throughout the batter for bursts of flavor and crunch.
Using a spoon or scoop, divide the batter evenly into the prepared muffin cups, filling each about three-quarters full for a big, rugged rise.
Bake in the preheated oven for 20-25 minutes, until the tops are golden brown and a toothpick inserted into the center comes out with moist crumbs.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes, allowing their chaotic peaks to settle slightly.
Transfer the muffins to a wire rack to cool completely, or enjoy them warm for gooey chocolate and soft crumb.
Serve these big, unruly muffins with a cup of coffee or milk, and revel in their bold, chaotic charm.