Preheat oven to 350 Degrees. Line muffin tin with paper liners, set aside. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Make a well in the center of flour mixure; set aside.
2
In a medium bowl combine eggs, banana, sugar, margarine, and pineapple. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter into prepared muffin tin.
3
Bake for 15-20 minutes, or until toothpick inserted in the center of the middle muffin comes out clean. Cool in pan for 10 minutes, then transfer muffins to a wire rack and cool completely. Store in an airtight container for up to 1 week.
