1 1/2 cups canola oil
1 cup all-purpose flour
1 egg
1 egg
3/4 cup whole wheat flour
1 pinch salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup milk
1 tablespoon butter
1 tablespoon pine nuts
2 tablespoons orange juice
2 tablespoons lemon juice
1 teaspoon orange zest
6 tablespoons bananas
1 tablespoon cranberry juice
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
Heat oil in a large saucepan over medium-high heat. Add flour and stir gently until crumbly; set aside.
In a large bowl, mix together eggs, sugar, oats, baking powder, baking soda, lemon juice, orange juice, orange zest, and orange zest. Stir in bananas. Mix flour with milk mixture using a wooden spoon, and stir just until blended. Spoon batter into prepared muffin liners.
Bake in preheated oven for 20 minutes. Stir in the bread crumbs. Spoon topping over muffins.
Remove muffins from oven and sprinkle with cranberry cider glaze. Cool. Freeze until firm. Roll into 1 inch squares. Store leftovers in refrigerator.