Banana and cranberry muffins


1 1/4 cups (310 mL) all-purpose wheat flour or kamut flour
3/4 cup (180 mL) quick oats
1 Tbsp (15 mL) baking powder without alun
1/2 tsp (2 mL) sea salt
1 1/4 cups (310 mL) super-ripe mashed banana (2 large or 3 medium bananas)
2 large eggs
1/3 cup (90 mL) Maison Orphée Organic Canola Oil
1/3 cup (90 mL) sugar
1/2 cup (125 mL) dried cranberries


Preheat the oven to 350°F. Lightly oil 12 muffin tins or line with paper cups. Combine the four first ingredients in a large bowl and set aside. In another bowl, mix well bananas, eggs, oil and sugar. Add cranberries to the wet mixture. Gently stir the banana mixture into the flour mixture until just combined. Do not over mix.

Pour the batter into the muffin tins. Bake for approximately 20 minutes depending on your oven. You should check, inserting a toothpick into the middle of a muffin to see of ready (toothpick should come out clean). Allow to cool for a few minutes before enjoying this delicious treat for breakfast or a snack.