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    Home » Recipes » Breakfast Brunch Recipes

    Fuel to Go Muffins

    June 15, 2012 by Laureen King

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    Fuel to Go Muffins are seriously loaded with chia, hemp, sunflower, pumpkin seeds. As well are dried fruit, carrots and multigrain flour. via @artandthekitchThese Fuel to Go Muffins really live up to their name, they are seriously LOADED with a ton of super healthy ingredients! Try them once and you’ll have everyone begging you to make more. via @artandthekitch

    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!

    Healthy muffin with whole grains, dried fruit, pumpkin and sunflowers on blue plate.

    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 will have everyone begging you to make more.

    Another nutritionally dense recipe you may enjoy in 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 athletes! So whether you are hiking a mountain, spending the day snowboarding, or running a marathon, be sure to pack some of these super delicious muffins.

    Healthy muffin  with seeds and fruit 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 a healthy breakfast muffin or after school snack. In our house we call them "Athlete Fuel". This nutrient dense muffin tastes amazing and fills you up. One of my All Time Favourite Recipes!

    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.
    4.09 from 369 votes
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    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
    • ¾ cup sugar
    • 1 tablespoon cinnamon
    • 2 teaspoon baking powder
    • ½ teaspoon salt
    • ½ cup shredded coconut
    • ½ 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 ounce can crushed pineapple drained really well to remove most of the liquid
    • ½ cup sunflower seeds
    • ½ cup pumpkin seeds
    • ¼ cup chia seeds
    • ¼ cup hemp seeds
    • 3 eggs
    • ⅔ cup vegetable oil can also use olive oil
    • 1 teaspoon 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.

    Video

    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.

    Ingredients measured out in bowls and measuring spoons for making muffins.

    A ton of heathy ingredients all measured out ready to bake, just like on the TV Cooking Shows. This makes it easy to whip up the batter for the muffins. Now if only someone would do this for me, and wash the dishes after!

    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!

    Healthy muffin with whole grains, dried fruit, pumpkin and sunflowers and more on blue plate.
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    Reader Interactions

    Comments

    1. Kim

      July 19, 2021 at 2:39 pm

      5 stars
      These were amazing muffins, my family and coworkers loved them. I don’t feel bad eating them with all that goodness in them! Thank you!

      Reply
    2. Cindy

      September 30, 2021 at 9:49 pm

      Can I make these without pineapple? What would be a good substitution? No one in my family likes pineapple.

      Reply
      • Laureen King

        October 02, 2021 at 7:09 pm

        Hi Cindy, yes just leave the pineapple out and add more apple and carrot.

        Reply
        • Jackie Mahoney

          October 13, 2021 at 11:13 am

          Can this be made in a square tin or loaf tin and would the timings be different

          Reply
          • Laureen King

            October 14, 2021 at 4:34 pm

            Hi Jackie, I can't say for sure, as I've never made them other than as muffins.

            Reply
    3. Chris

      April 23, 2022 at 10:46 am

      A no coconut suggestio as I am allergic to it.

      Reply
      • Laureen King

        April 23, 2022 at 11:41 am

        Hey Chris, just leave the coconut out

        Reply
    4. Fatima

      September 06, 2022 at 9:50 am

      5 stars
      I made this today and they were so good. Even better than what I expect 😍.
      And let me just say am not non for my baking skills 🤣 but they came out so great. So thank you. ❤️

      Reply
    5. Bren

      September 17, 2022 at 5:46 pm

      5 stars
      Oh my goodness!! Found these muffins with a google search for "nutrient-dense muffins," specifically looking for my kids who are running cross country & need easy-to-eat plus fuel-powered foods between school & practice. I substituted coconut sugar for lower glycemic impact & it worked great. These are AMAZING!! Thank you so much for sharing your recipe. These are going to be a regular staple in our home going forward -- everyone in the family gave them 5-stars. I'm telling all my friends, too! Thanks so much.

      Reply
    6. Leanne

      October 15, 2022 at 11:23 pm

      I’m not sure how much dried fruit is called for. You say 1/2 cup raisins but then say 1 1/2 cups dried fruit. Please clarify. I so want to make these muffins.

      Reply
      • Laureen King

        November 22, 2022 at 2:26 pm

        Hi Leanne, the recipe needs a total of 1 1/2 cups dried fruit which could include my favourites raisins, blueberries and cranberries.

        Reply
    7. Jennifer Welch

      November 22, 2022 at 8:00 pm

      Can you please share what brand of multi grain flour you use? Have you ever tried another flour like whole wheat or a combo?

      Reply
      • Laureen King

        November 22, 2022 at 9:11 pm

        Hi Jennifer, I use Robin Hood multigrain flour. I think this is very hard to find in the US. Wholewheat flour will work as well. I have even used gluten free flour in this recipe.

        Reply
    8. Mary

      December 29, 2022 at 4:02 pm

      5 stars
      Hi,
      Can I leave the can of pineapple out? I do not like pineapple. This muffin sounds delicious minus the pineapple.
      Thank you!

      Reply
      • Laureen King

        December 29, 2022 at 9:44 pm

        Hi Mary, you can leave the pineapple out. I would add an extra 1/2 cup of carrot and 1/2 of apple

        Reply
        • Diana

          January 25, 2023 at 9:38 pm

          I have no idea why but I followed the recipe exactly and they came our horrible. The taste was bland and not sweet, and they were dry and hard and dense.

          Reply
    9. Jessica

      January 04, 2023 at 11:54 pm

      Hi!

      I have a lot of fresh blueberries to use up - can I use this to replace the dry fruit?

      Thanks!

      Reply
      • Laureen King

        January 05, 2023 at 1:43 pm

        Hi Jessica, I haven't tried this recipe with fresh blueberries. I am not sure if that may make them mushy.

        Reply
    10. Wendy Saby

      January 06, 2023 at 4:16 pm

      5 stars
      We love this recipe. I adjusted it to accommodate my ingredients. The muffins are delicious!
      No pineapple, I substituted homemade canned berry/peach preserves.
      Since the preserves had been sweetened with maple syrup, I only added 1/4 cup of monk fruit (sugar substitute).
      Grated parsnip along with the grated carrot to make the amount required.
      In addition, I've included 1/8 cup of black cumin seeds + 1/8 cup of sesame seeds
      3 tsp egg replacement instead of 3 eggs.
      1 cup grapeseed oil instead of olive oil.
      Thank you Laureen for this great recipe.

      Reply
      • Laureen King

        January 06, 2023 at 6:08 pm

        Fantastic substitutions, Wendy!

        Reply
        • Wendy Saby

          January 07, 2023 at 3:45 pm

          Thank you, Laureen.

          If you are interested, check me out on lnstagram at creativecomfortfoods
          and
          sabysiren.com for more photos and recipes

          Reply
    11. Elaine MacNeil

      January 20, 2023 at 11:43 am

      5 stars
      I've been making these for my husband for at least 2 years and they're his all-time favourite muffin. He has one every morning with his coffee and never wants to share. I stretch it and get 21-22 muffins each time and freeze them in bags of 3-4. I use all of the recipe ingredients except for omitting the pumpkin seeds and adding 1/c of slivered almonds. Based upon what I do for other recipes, and because these are so dense, I start them in a 425 degree oven for 5 minutes and then lower to 350 for about 20 minutes. This seems to help them rise a bit more. The only down side for me is the amount of prep time because it takes me a lot more than 20 minutes. However, once they're done, I've got three weeks before I make them again, so would highly recommend!

      Reply
      • Laureen King

        January 20, 2023 at 12:19 pm

        They are a bit of work Elaine, but so worth it. Glad you enjoy the recipe. My son's favorite!

        Reply
    12. Christy

      February 04, 2023 at 4:19 pm

      5 stars
      Just made this recipe and is it ever good!!! Even my picky teens love these! I made some substitutions, used whole wheat flour b/c that’s what I had (I usually use spelt flour so I’ll try that next time). I swapped the veg. oil for coconut oil and I used flax eggs instead. Turned out great. Thank you for sharing this recipe, it will be a new go to for a quick on the go yummy snack!

      Reply
      • Laureen King

        February 11, 2023 at 12:42 pm

        Wonderful Cristy! Great to find something those teens like.

        Reply
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    Laureen King

    I am Laureen, creator of Art and the Kitchen. On my blog you will find a collection or amazing recipes from homestyle-comfort food, gourmet and exceptional baking recipes! 

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