Preheat oven to 375°F. Line muffin cups with paper liners. In a small bowl, lightly beat two large eggs.

In a large bowl, mix the oats and milk.

Add the brown sugar, maple syrup, oil and eggs to oats and milk, stir until combined.

In a small bowl combine the flour, baking powder, baking soda, cinnamon and salt.

Add the dry ingredients to the wet ingredients, stirring until combined.

Stir in the sunflower seed kernels.

Divide the batter between the prepared muffin cups.

Bake for 20-25 minutes until the muffin spring back when lightly touched.

Cool the muffins for 10 minutes in the pan.

Transfer the muffins to a wire rack to cool completely.

Serve and enjoy!