These banana muffin tops are chewy, dense, and gooey. They have the perfect balance of crispness from the crust and chewiness inside - like a cross are a cross between a cookie and a muffin.
Preheat oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone mat.
Store leftover muffin tops in an airtight container or a sealed bag in a single layer at a room temperature for up to 4 days. To help the muffin tops maintain their freshness, line the bottom of the container/bag with a sheet of paper towel and cover the top of the muffin tops with another sheet of paper towel.
For longer term storage, freeze in an airtight container for up to 3 months.
This recipe has been adapted from Oh She Glows.