By Erin Walgamuth
The first thing my children would say to me when they’d arrive home from school was “what can I have to eat?” I was pretty rigid about the kind of snacks I offered. We didn’t have junk food in the house because it was expensive and just empty calories, in my opinion. My son complained a lot in those days about the fact that if he wanted something to eat he had to make it. But the good news is he lives on his own now and happily cooks for himself. He even sends me a photo text every once in a while of whatever it is he is cooking. Gotta love that!
So, besides a good old fashioned PB&J on whole wheat or homemade oatmeal raisin cookies with a glass of milk, my children’s favorite after school snack was homemade banana muffins. I was given this recipe as a wedding gift, long, and I mean long, ago. I have changed it over the years but I have kept the easy part; the Bisquick. They are still a favorite even though my youngest is a senior in high school. Obviously, the muffins are great anytime, but served with apple slices and a glass of milk, they make a wholesome snack.
I hope you enjoy these yummy muffins, Erin
After School Banana Muffins
You will need-
Muffin pan (12 muffins)
Prep time about 10 minutes
Cook time about 20-25 minutes
Pre-heat oven to 350 degrees
¼ cup butter at room temperature which is ½ stick
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 cup very ripe mashed bananas
2 cups Bisquick
Note- Either spray muffin cups with canola oil, coat with butter or use paper liners.
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Cream the butter and the sugar until well combined. Add the eggs one at a time combining well after each addition. Mix in the vanilla. Mix in the mashed bananas and combine well. Mix in the Bisquick and combine well. Use a ¼ cup measuring cup to divide the batter among the twelve cups.
Bake for 20 to 25 minutes or until a tooth pick or cake tester comes out clean when you insert it into the middle of a muffin. Remove muffins from the oven and let cool on a rack for ten minutes. Remove muffins from pan and place on a cooling rack to cool. Serve warm or at room temperature. Store any left over muffins in a food container with a tight lid for 2 days at room temperature or in the refrigerator. These muffins freeze well too.
Erin Walgamuth  has been an assistant Food Stylist for television and print for the past 26 years and writes this column using her own recipes. Check out her other creations in our Hometown Recipe  section.
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