Preheat oven to 325 degrees F. Lightly coat twenty-four 1 3/4-inch muffin cups with cooking spray; set aside. In a large bowl combine oats, flour, flaxseed meal, brown sugar, and baking soda; stir in cranberries, almonds, coconut, and 1 tablespoon sunflower kernels. In a small bowl combine honey, canola oil, butter, and vanilla; add to oat mixture. Mix well.
Press mixture tightly into prepared muffin cups. Bake for 12 minutes. Gently press with back of spoon and cool on rack in cups for 10 minutes. Carefully remove from cups and cool completely.
If desired, top with yogurt, sunflower kernels, and a drizzle of honey just before serving. To store, layer cups between sheets of waxed paper in an airtight container. Cover and store in the refrigerator for up to 3 days or freeze for up to 3 months.