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Fuel to Go Muffins

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These muffins are loaded with healthy ingredients like seeds, apple, carrots, dried fruit and a whole bunch more.
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Close up photo of healthy muffin with whole grains, dried fruit, pumpkin and sunflowers and more.
I have been making my Fuel to Go Muffins for over 15 years and they are still my number 1 favourite muffin! Loaded with a ton of super healthy ingredients!
Close up photo of healthy muffin with whole grains, dried fruit, pumpkin and sunflowers and more.
These Fuel to Go Muffins really live up to their name, they are seriously LOADED with carrots, fruits, seeds and multigrain. Try them once and you’ll have everyone begging you to make more. Another nutritionally dense recipe you may enjoy is my recipe for  Fuel to Go Protein bars .
Stack of three homemade protein bars separated with brown parchment paper loaded with seeds and dry fruit.
These muffins are a huge hit with my son’s Track and Field teammates. They are perfect for breakfast or to refuel with during the day. A great snack for the athletes!  So whether you’re hiking a mountain, spending the day snowboarding or running a marathon, be sure to pack some of these super delicious muffins.
close up photo of healthy muffin on blue plate

My son is allergic to nuts so I add protein content with hemp seed and chia seeds. I love using multigrain flour as it adds great taste and a nice crunch to the muffins. If you can’t find multigrain flour, whole wheat flour will work. Fuel to Go Muffins are an amazing breakfast muffin or after school snack. We call them in our house “Athlete Fuel”. This nutrient dense muffin tastes amazing and fills you up. One of my All Time Favourite Recipes!

Close up photo of healthy muffin with whole grains, dried fruit, pumpkin and sunflowers and more.

Fuel to Go Muffins

Laureen King
These muffins are loaded with healthy ingredients like seeds, apple, carrots, dried fruit and a whole bunch more.
4.2 from 153 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Breakfast, Healthy Snack
Cuisine Canadian
Servings 12
Calories 401 kcal

Ingredients
  

  • 2 cups multi grain flour
  • 3/4 cup sugar
  • 1 tbsp cinnamon
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup shredded coconut
  • 1/2 cup raisins,dried cranberries,dried blueberries, about 1 ½ to 2 cups total or any kind of dried fruit like figs or apricots
  • 2 cups grated carrots
  • 1 apple shredded
  • 8 oz can crushed pineapple drained really well to remove most of the liquid
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • ¼ cup chia seeds
  • ¼ cup hemp seeds
  • 3 eggs
  • 2/3 cup vegetable oil can also use olive oil
  • 1 tsp vanilla

Instructions
 

  • Mix together flour, sugar, cinnamon, baking powder and salt in a large bowl.
  • Add dried fruit, coconut, seeds,raisins, crushed pineapple, apple and carrots. Stir to combine.
  • In separate bowl whisk eggs with oil and vanilla.
  • Combine this mixture with dry ingredients and blend well. This will be very thick.
  • Fill 12 cupcake baking cups heaping full or 16 regular size muffins.
  • Bake at 350 degrees for 30-35 minutes. Tops nicely browned and tops crusty looking.

Notes

I bake using a convection oven, may take a bit longer in non convection.
These muffins are very nutrient dense and filling. I always make 12 muffins but if you prefer divide into 16 equal portions.

Nutrition

Calories: 401kcalCarbohydrates: 44gProtein: 9gFat: 23gSaturated Fat: 13gCholesterol: 41mgSodium: 132mgPotassium: 418mgFiber: 7gSugar: 22gVitamin A: 3663IUVitamin C: 4mgCalcium: 105mgIron: 3mg
Keyword fuel to go muffins, muffins, healthy muffins
Tried this recipe?Let us know how it was!

Close up photo of healthy muffin with whole grains, dried fruit, pumpkin and sunflowers and more.

 Fuel to Go muffins smell incredible baking in the oven. I love eating them warm, but they also freeze very well.
fuel to go muffins ingredients in bowls and measuring spoons.
A ton of healthy ingredients all measured out ready to bake just like on the Cooking TV Shows. This makes it easy to whip up the batter for the muffins. Now if only someone would do this for me, and the dishes afterwards!

Shredded carrots, apple and well drained crushed pineapple in glass bowl on red checkered cloth.

Shredded carrots, apple and well drained crushed pineapple are added to dry ingredients.

Shredded carrots, apple and well drained crushed pineapple added to dry ingredients.

 Next slightly beat eggs, oil and vanilla together in separate bowl or large measuring cup.

slightly beat eggs, oil and vanilla in glass bowl with whisk.

Stir in egg mixture and mix only until incorporated (don’t over mix) Mixture should be really thick.

Stainless steel bowl filled with batter for healthy muffins.

Fill paper lined muffins tins until heaping full. 

Muffin tin filled with thick batter of healthy muffin mixture.

Bake 350º for 30-35 minutes.

Baking rack with rows of freshly baked muffins.
 Cool slightly, then move to wire rack to cool or eat warm! These muffins freeze great!
Close up photo of healthy muffin with whole grains, dried fruit, pumpkin and sunflowers and more.
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Reader Interactions

Comments

  1. Kathleenmcphersonglynn

    Has anyone made these with gluten free flour? If so how did they turn out? Or what other gluten-free multigrain flours are there to try? The

    Reply

    • Laureen King

      Hi Janice, I buy Robin Hood Multigrain flour which is in most grocery stores in Canada. It seems to be a bit harder to find in the US. Any whole grain, whole wheat or even all purpose flour will work as well.

      Reply

      • Janice House

        Thanks for your prompt answer. I am also curious about the effects of all the seeds, mainly chia, hemp and pumpkin seeds on people who are diabetic and also take blood thinners.

        Reply

      • Karen

        5 stars
        Hi Laureen,
        I stumbled onto your website last week as a result your recipes put me into a cooking mood. So Saturday I made the egg bites recipe —- Delish! I then made the Italian Turkey Soup recipe — also Delish! And finally, I made these fuel to go muffins, but I used All Purpose flour because that was what I had on hand —also Delish! I felt like I was satisfying my sweet tooth with these muffins and at the same time eating something that was also healthy. Thank you for posting your recipes. Now I must search for more recipes that I’d like to try. 🙂

        Reply

  7. Emily Hornibrook

    5 stars
    Obsessed with these. Thank you for this, it’s one of my new favorites! I wish I had found it sooner.

    Reply

  9. Rachel J

    5 stars
    Just made a double batch of these to freeze. I had searched high and low to find a healthy recipe for this purpose, because I am headed to the hospital in two days to have my first baby. I’m so excited to have these muffins as a quick treat that just needs to be thawed/warmed up during those first couple weeks. These are delicious and so healthy! The hardest part is mixing the wet ingredients into the very thick batter, especially since I doubled the recipe, but my husband stepped up for that part. Thank you for such a great, creative recipe!

    Reply

  13. JoAnn Roeter

    I know I could probably use a sugar substitute. But could you use coconut or almond flour instead of multi grain flour?

    Reply

  16. Loretta

    I loved this recipe. I was unable to multigrain four. I used a mix ground wheat flour mixed with rye flour and rice flour.
    It came out but I am curious about the multigrain flour.

    Reply

    • Laureen King

      I use a brand called Robin Hood multigrain flour which is readily available in Canada. It is a blend of whole wheat, cracked wheat, cracked rye and whole flax. When I lived in the US I couldn’t find the same type of multigrain flour, but whole wheat flour works well. I have even used all-purpose white flour with success.

      Reply

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