Banana Muffins

So maybe it's been a while since a post.  Maybe you'll forgive me if I tell you that I opened a cafe.  Yes, a real cafe.  We serve coffee and everything.  I'm very humbled by the experience and astounded at the hard work my co-owners have put into this project.  Maybe it's only a micro-cafe right now, but it will blossom into something bigger, something amazing.  And so, when Alchemy Collective opened, I just had to be there with the best muffins in town.

I've always been a fan of banana bread.  But, admittedly, I always go and muddle it up with other flavors.  I just have to throw chocolate chips in there.  All kinds of spices.  But these muffins, they let the bananas really sing.  Sure, you can mix it up with chocolate or nuts (I added one perfect nut per muffin), but they don't need it.  These muffins are unadulterated banana flavor, which comes from the extra step of reducing the banana juice.  These aren't muffins you can just throw in a bowl and call it a day.  They take effort.  But they pay off.  Big time.

So bake up a batch, pour yourself some coffee, and toast to Alchemy.  Dreams coming true, one muffin at a time.

Banana Muffins
Makes about 16

1/2 c butter, softened
4 ripe bananas (do not use fresh ones!)
1 1/2 c flour
1 1/2 t baking soda
1/2 t salt
1 1/d t cardamom
1/2 t nutmeg
1/2 t cinnamon
1 c brown sugar
2 eggs
1 t vanilla extract
1/2 c sour cream
pecans or chocolate chips, optional

Preheat oven to 350 degrees.  Line muffin cups with liners or grease with butter.

Peel the bananas and place in a shallow bowl or dish.  Microwave until they release their juices, about five or six minutes.  Place a strainer on top of a saucepan, and pour the bananas through.  The juice will end up in the pan, and the fruit will remain in the strainer.  Remove the strainer (place the fruit in another bowl), and reduce the juice by half over medium heat.  Add this reduction back to the fruit and mash together.

Whisk the flour, salt, and spices together in a small bowl.  Beat the sugar and butter together in another bowl until fluffy.  Add the vanilla and eggs and beat for another few minutes.

Add half the dry ingredients to the butter mixture and beat.  While continuing to beat, add half the sour cream.  Then add half the banana mixture.  Repeat until all the ingredients are in one bowl and well combined

Pour batter into prepared cups (add toppings at this point) and bake for 30 minutes.