3 c. flour (may use 2 c. bread flour & 1 c. pastry flour or 3 c. all-purpose flour)
1 1/2 c. sugar
1 tsp. baking soda
1 tsp. ground cinnamon
3 eggs
1 1/4 c. cooking oil
1 (8 oz.) can crushed pineapple (juice pack)
1 c. ripe bananas, mashed
2 tsp. vanilla
1 c. walnuts, chopped

Grease 12 jumbo or thirty 2 1/2 inch muffin cups or line with paper cups. In very large bowl, combine flour, sugar, baking soda, cinnamon, and 1/2 teaspoon salt. Combine eggs, oil, undrained pineapple, banana and vanilla. Stir into flour until just combined. Fold in nuts. Spoon into prepared muffin cups until 3/4 full (this batter doesn't rise as most muffins do - its heavy). Bake in 350 degree oven for 30 to 35 minutes for jumbo or about 20 minutes for 2 1/2 inch muffins. Makes 12 jumbo or 30 regular muffins.