Pre-heat oven to 350°F

Place 1 Cup whole pecans on a parchment lined baking sheet and toast about 5 minutes, or until lightly aromatic. Remove from oven and set aside to cool.

prepare mini muffin tins with baking spray and set to the side

In a large bowl combine flour, baking soda, cloves, cinnamon, and nutmeg; whisk together and set aside.

In a large mixing bowl add oil, brown sugar, and white sugar and beat until combined.

Add banana/rum mixture, vanilla, and eggs and beat until combined.

Slowly add the flour mixture, scraping the sides and beating between each addition.

Roughly chop the toasted pecans and gently fold into the batter.

I use a cookie scoop to fill my mini muffin tin cups just to the rim,

Bake the muffins 8 - 11 minutes (do not overbake) The muffins will be ready when the tops spring back when lightly pressed, or a strand of uncooked pasta comes out with crumbs, but no batter.

Let cool for a couple of minutes in the tins and then remove to wire racks to finish cooling.