Set your oven to 300°F (150°C). If your bananas are not overripe, roast them on a parchment-lined tray for 15 to 20 minutes until they are soft and dark. Keep an eye on them to prevent leaks!

Once cooled, increase the oven temperature to 350°F (180°C).

Remove the skins from the bananas and mash them in a sizable bowl using a fork or hand mixer.

Combine the egg, oil, sugar, milk, and vanilla into the mashed bananas and mix thoroughly.

Sift the flour, baking powder, baking soda, and salt into the mixture, mixing just until everything is incorporated. Avoid overmixing.

Gently fold in the chocolate sprinkles using a rubber spatula.

Coat a 12-cup muffin tin with nonstick cooking spray and evenly distribute the batter into the cups.

Bake for about 20 to 25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

In a heatproof container, combine the chocolate chips and hot cream. Let it sit for one minute, then stir until it becomes smooth.

While muffins are still warm, use a wooden spoon to create a small indentation in each muffin. Allow them to cool to room temperature.

Fill the indents with the chocolate ganache and refrigerate for at least one hour, until set.

Serve and enjoy your delicious muffins!