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We love these flavorful muesli muffins for whenever we’re in a rush in the morning (which, let’s be honest, is most mornings).

Tender in texture and filled with a delicious (and nutritious!) blend of dried fruits and decadent coconut flakes, this is the type of breakfast that’s both gourmand and doctor-approved.

How to Make It

Difficulty: Easy

Overall Time: 1 hr 25 min

Prep Time: 30 min

Cook Time: 25 min + 30 min cooling time

Serves: Makes 18 muffins


Crumb Topping

  • ½ cup all-purpose flour
  • ¼ cup rolled oats
  • ¼ cup roughly chopped raw pumpkin seeds
  • ¼ cup coconut flakes
  • ¼ cup coconut sugar
  • ⅛ tsp fine sea salt
  • ¼ cup unsalted butter, at room temperature, cubed


  • ½ cup chopped dried cherries
  • ½ cup chopped dried apricots
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • ½ cup rolled oats
  • ¼ cup roughly chopped raw pumpkin seeds
  • 2 tsp baking powder
  • ½ tsp fine sea salt
  • ½ cup coconut flakes
  • 1 ¼ cups coconut sugar
  • ½ cup unsalted butter, melted and cooled slightly
  • 2 large eggs
  • 1 cup whole milk
  • ½ tsp vanilla extract
  1. Position rack in center of oven. Preheat to 350°F.
  2. Line 18 cups of two 12-cup muffin pans with paper liners.
  3. For the crumb topping, combine flour with oats, pumpkin seeds, coconut flakes, sugar, and salt in a medium bowl. Add butter. Using your fingertips, rub mixture until fully blended and crumbly. Set aside.
  4. For the muffins, combine cherries with apricots in a small bowl. Pour over kettle-boiled water just to cover. Let it stand until plump, about 10 minutes.
  5. Meanwhile, combine flours with oats, pumpkin seeds, baking powder, and salt in a medium bowl. Add coconut flakes, using your fingertips to lightly crumble. Set aside.
  6. Combine sugar with butter and eggs using a sturdy whisk in a large bowl until fully blended. Whisk in milk and vanilla just to combine. Whisk in flour-mixture until no white streaks remain.
  7. Drain apricots and cherries very well, shaking to remove any excess water. Fold into batter just until combined. Spoon batter among prepared cups. Sprinkle crumb topping evenly over top of each cup, so muffins are completely covered.
  8. Bake in center of oven until a tester inserted into the center of a muffin comes out clean, approximately 24 to 26 minutes. Let it cool in the pan for 10 minutes. Remove muffins to a rack and let cool completely, about 20 minutes.

How to Store It

Muffins will keep in an airtight container for up to 3 days.

Whole Grain Muesli Muffins recipe by Casa de Suna
Whole Grain Muesli Muffins recipe by Casa de Suna

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