Banana Breakfast Muffins

1¾ cups all purpose flour
¾ cup sugar
1¼ teaspoon cream of tartar
¾ teaspoon baking soda
½ teaspoon salt
2 ripe bananas, mashed
2 eggs, beaten
½ cup vegetable oil
¾ cup chopped pecans

Preheat your oven to 350°.

Combine the first five ingredients in a bowl and make a well in center of the mixture. Combine the remaining ingredients and add them to the dry ingredients, then stir until moistened. Spoon the batter into greased muffin pans, filling three fourths full. Bake for 15 to 18 minutes or until golden brown.

Yield: 18 muffins

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