3 c. flour (Pearson House uses 2 c. bread flour and 1 c. pastry flour, or you can use 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. mashed ripe banana
2 tsp. vanilla
1 c. chopped walnuts

Grease 12 jumbo or thirty 2 1/2-inch muffin cups or line them with paper bake cups. In a very 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 30-35 minutes for jumbo or about 20 minutes for 2 1/2-inch muffins. Makes 12 jumbo or 30 regular muffins.