Mash bananas in large bowl. Once mashed, mix in oil and sugar.
Add flour, baking soda, salt and cinnamon, and mix into banana mixture.
Fold in pecan halves and crushed pineapple.
Divide up evenly into prepared muffin tin.
Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
While cupcakes are cooling, prepare frosting. Beat margarine. Add powdered sugar. Beat until combined. Add vanilla extract and almond milk. Beat until fluffy, about two minutes. Spread on cupcakes and sprinkle with chopped pecans.
Recipe by The Emotional Baker at https://theemotionalbaker.com/hummingbird-cupcakes-2/