Preheat the oven to 350 degrees F.
Lightly spray a 12-cup muffin tin with cooking spray and set aside.
In a medium mixing bowl, stir together the oats, sunflower seeds, flax meal, baking powder, cinnamon and salt.
In a large mixing bowl, whisk together the sunflower seed butter and maple syrup until smooth. Once smooth, whisk in the applesauce, non-dairy milk, and vanilla.
Stir the dry ingredients into the wet ingredients until thoroughly combined.
Stir in the dried cranberries until dispersed well.
Spoon the mixture into the muffin tin, filling each cup to the top and pressing down to make sure it's compact.
Bake for 20-25 minutes until the tops start to brown.
Let cool in the muffin tin on a wire rack for 10-15 minutes. Run a knife carefully along the edge of each muffin cup to loosen it from the sides. They should pop out easily once loosened. You can eat them warm, or continue cooling on the wire rack until completely cool.