1

Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a muffin tray with 6 paper cases.

2

Place the bananas, egg and cocoa powder in the large bowl of a food processor or blender and blitz until completely smooth. Divide the mixture between the paper cases and place in the oven to bake for 15-20 minutes or until cooked through, you can test this by sticking a skewer in the centre of one of the muffins, the skewer should come out clean.

3

Transfer to a wire rack to cool completely. Put the chocolate in a microwave-safe bowl and microwave on high for 30 seconds or until melted. Spoon a little chocolate over each muffin and swirl until the top is completely covered then top with the sprinkles.

4

Break the pretzels into pieces so that you’re left with slightly curved pieces and stick four pieces into each side of each muffin. Stud each muffin with two chocolate beans of the same colour. Put the muffins in the fridge until the chocolate is set before serving.