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

1. Grease 12 jumbo or thirty 2 1/2" muffin cups, line them with paper bake cups.

2. In a very large mixing bowl, combine flour, sugar, baking soda, cinnamon and 1/2 teaspoon salt.

3. Combine eggs, oil, undrained pineapple, banana and vanilla. Stir into flour until just combined. Fold in nuts.

4. Spoon into prepared muffin cups until 3/4 full (this batter doesn't rise as most muffins do, it's heavy).

5. Bake in a 350 degree oven for 30 to 35 minutes for jumbo or about 20 minutes for 2 1/2" muffins. Makes 12 jumbo or 30 regular muffins.