1. Preheat oven to 180°C (350°F).
2. Mix together rolled oats, flour, baking soda, salt, sunflower seeds, cranberries, and chocolate in a bowl. Reserve.
3. With a hand mixer, cream butter, oil, white sugar, and brown sugar for 1 minute. Add egg and beat batter 30 seconds.
4. Add dry ingredients and stir until batter is blended. Do not over-stir.
5. Divide dough among 12 buttered and floured muffin cups.
6. Bake in oven for about 12 minutes, or until toothpick inserted in the centre of a cake comes out clean.
7. Let cool before removing from mould. 

This recipe is courtesy of Tablée des chefs.