Preheat the oven to 200C/Fan 180C/Gas Mark 6.
Line a twelve hole muffin tin with paper cases.
Sift the dry ingredients together in a large bowl.
Mash the bananas on a plate; beat the eggs together with the oil.
Tip into the dry ingredients and beat lightly.
Divide the mixture between the muffin cases.
Bake for 20-25 mins until risen and firm to the touch. Leave to cool for 5 mins before cooling on a wire rack.
Melt the chocolate and drizzle over the top of the muffins.
Decorate with chocolate Easter eggs if liked.