Preheat the oven to 350 degrees F. Line a muffin tray with 9 muffin papers

Stir together the first four ingredients (dry ingredients) in a mixing bowl.

In a separate bowl, whisk together the eggs, mashed banana, pineapple, and pure vanilla extract (wet ingredients).

Pour the wet ingredients into the bowl with the dry ingredients and stir until combined.

Fill the muffin holes 3/4 of the way up with batter and sprinkle with raw pecans. Bake 20 to 25 minutes, or until muffins are golden-brown around the edges and feel firm when poked.

Allow muffins to cool at least 30 minutes before serving.