Banana Nut Muffin Flats - an accidental discovery

If you are a banana eater, you probably know the story well: you bought bananas to last the week - a few green for later on, and a few RIPE and yellow. the banana eater(s) in the house decided to skip a few days & the yellow ones turn brown and questionable...

What to do? do you risk eating one before it's too brown OR do you ignore it all week and hope the OTHER banana eater picks it up? well... in my house, these get ignored in hopes that they will be good for nothing else but bread/muffins.

So 3 shrively nasty brown bananas - let's make muffins - right? Well, I mixed up the batter of the recipe I use sometimes (banana pecan muffins from the "MUFFIN" cookbook) forgetting that they tend to be quite dense & compact. Well... the oven was pre-heated, the batter was ready to go, when I figured out that my muffin pan was dirty! (Since I had JUST made corn muffins to accompany dinner, this should not come as a surprise, but alas it did. It was too hot to clean off).

So, I decided to make scones instead... except... when I started to pour the batter onto the pan, it was not acting in the typical manner of scone batter! I ended up making it one big blob of banana nut.

Here is what it looks like fully cooked:

here is what it looks like semi-eaten:

Turns out this is a genius find! They taste the same - better even because it's essentially only the muffin TOPS. They are more portable, easier to store (lays flat!), and kid-friendly.

All in all, great discovery & delicious muffin flats - maybe we'll ignore those somewhat questionable bananas more often?