3 c. flour
1 1/2 c. sugar
1 tsp. baking soda
1 tsp. cinnamon
3 eggs
1 1/4 c. vegetable oil
1 (8 oz.) can crushed pineapple (juice pack)
1 c. mashed ripe banana
2 tsp. vanilla
1 c. chopped walnuts (opt.)

Grease 12 jumbo or 30 (2 1/2") muffin cups or use cupcake liners.

In a large mixing 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, it's heavy). Bake in a 350 degree oven for 30 to 35 minutes for jumbo or 20 minutes for 2 1/2" muffins.