Preheat your oven to 350°F (175°C).

Line a 12-cup muffin tin with cupcake liners.

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, and cinnamon.

In another bowl, mix the vegetable oil, eggs, and vanilla extract until well blended.

Stir in the mashed bananas and crushed pineapple into the wet mixture.

Gently fold the wet ingredients into the dry ingredients until just combined.

If using, fold in the chopped pecans.

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Let the cupcakes cool completely before frosting.