It's Friday, I'm in love

Oh, Fridays. What's not to love? Although the clock does seem to move a little slower during the work hours, each tick-tock brings with it the promise of precious time spent on the couch catching up on Chopped or indulging in a few pints at the local brewery. Gah, I can't wait.

Fridays also make me hungry. Ok, in all fairness I'm always hungry. But with the business of the work week behind, I love having the added flexibility to flip through my cookbooks, or Pinterest boards, to whip up something fun in the kitchen. This week I decided it was time to give my mini muffin tins some extra lovin. Because everything seems instantly more delicious in bite-sized form, right?

Today I'm playing hooky and heading to Rancho Mirage for our family's annual Girls Weekend. Every year we ditch the boys to bust out our trashy magazines and floppy hats for a weekend of sunshine and relaxation in the desert. I've seriously been dreaming of this getaway since, like, January. I need me some Vitamin D and lava flow, stat!

We typically spend the entire day at the pool, sopping up as much sun as possible, until we drag our withered bodies and pruned limbs to a local eatery for dinner to restart the process. To maximize our precious pool time, I pulled out the tins to make a quick-and-easy, grab-and-go breakfast for the gals. A no fuss, no muss breakfast classic that can be consumed poolside, or wherever the day takes you.

Peanut butter and chocolate have to be two of my favorite things in the world. What problems can't be solved with a spoonful of chunky pb topped with nutella or drizzled in Hershey's syrup? Take note, Congress.

I turned to Mom on a Mission for inspiration, and found this scrumptious (and simple!) miniature peanut butter banana muffin recipe.

And because I am who I am, I gave it my own little twist to obey my sweet tooth. Let there be chocolate chips! The recipe calls for only six ingredients and the process seriously only took me 20 minutes (if that) to make, which included oven time. Just preheat your oven to 400 degrees and take the following:

1 cup natural peanut butter

2 large eggs

2 extra ripe bananas (mine weren't overly-ripe and they turned out just fine)

1 teaspoon vanilla

2 tablespoons honey (optional, but I added because yum)

Add them all to your blender and viola! Ready to fill your muffin tin (make sure to grease that sucker before filling. I used a swab of coconut oil). Then top off with whatever you want: choco chips, nuts, dried fruit, sky is the limit!

Bake for 10 minutes (15 if regular muffin tin) and then let cool for a few minutes before taking them out of the tin. They come off with no hassle.

I'd suggest making them a day ahead of time to allow the flavors to really pop. Sit back, sunbathe, and enjoy!