Banana Nut Muffins

I love a church cookbook!  You know there are some good recipes in them, because everyone usually gives their best recipes.  You can also usually find about 5 different variations of the same recipe.  What I like to do is find the person who I know has good recipes and look up every recipe they submit.  You know those are sure to be good.  This was no exception.  This little muffin is incredibly moist and delicious, from a proven good cook and, I believe, the best variation out of the 5 similar recipes.

Banana Nut Muffins
makes 2 dozen

3 c. flour
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
2 c. sugar
1 c. nuts, chopped (I used walnut, but you could use pecan or leave out altogether)
2 c. diced bananas (It's easier to dice the less ripe the banana)
¾ c. canola or vegetable oil
¾ c. apple sauce
1-1/2 tsp. vanilla
3 eggs
1 (8 oz.) can crushed pineapple, drained

Mix dry ingredients.  Fold in remaining ingredients.  Stir to blend.  Do not beat.  Place in muffin pan and bake at 350 for 20-25 minutes or until done.

*I originally used muffin cups, but next time I won't.  You don't need them because the oil makes them really greasy. 

**If you want to make a bread, place in loaf pan and bake at 350 for 1 hour.

***These will freeze well for up to 3 months.