1. Preheat the oven to 180°C (350°F). Line a muffin tin* with 10 paper liners (tulip papers)* and set aside.

2. Add the bananas to a large bowl and mash them with a fork. Add the egg and mix on high speed with a hand mixer or your stand mixer until well combined. Next, add the oil, sugar, milk, and vanilla extract and mix well. Mix the flour with baking powder, baking soda, and salt and add to the large bowl – mix until just combined. Add the chocolate sprinkles and hazelnut brittle (or chopped hazelnuts) and fold in.

3. Divide the batter between the paper liners and bake for about 22-25 Minutes – check with a toothpick in the center of the muffins if they are done. Take the muffins out of the oven when the toothpick comes out clean. Transfer to a wire rack and let cool down completely.

4. Chop the chocolate and add it to a heatproof bowl. Heat up the heavy cream (in a saucepan over the stove or in the microwave) and pour it over the chocolate. Let it sit for some time, then mix until smooth. Set aside to cool down to the point where the ganache is not too runny anymore.

5. Cut out holes (e.g. with a cupcake corer*) in the middle of each muffin and fill it with the ganache. If the ganache is not too runny, you can let it overflow a bit and you’ll get a nice drip effect. Sprinkle with some hazelnut brittle/chopped walnuts or pieces of dried banana (optional). Let the chocolate dry/harden completely, then serve.