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!
Fuel to Go Muffins really live up to their name, they are seriously LOADED – carrots, fruits, seeds and multigrain. Try it once and you’ll have everyone begging you to make more. Another nutritionally dense recipe you may enjoy is m recipe for Fuel to Go Protein bars .
Fuel to Go Muffins are a huge hit amongst 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 skiing,snowboarding, running, jumping or throwing, be sure to pack along some of these super delicious muffins.
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. This is an amazing breakfast muffin, after school snack or as we call it in our house “Athlete Fuel”. This nutrient dense muffin tastes amazing and fills you up. One of my All Time Favourite Recipes!
Fuel to Go Muffins
These muffins are loaded with healthy ingredients like seeds, apple, carrots, dried fruit and a whole bunch more.
Print
Pin
Rate
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 16
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.
Fuel to Go muffins smell incredible baking in the oven. I love eating them warm, but they also freeze very well.
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 are added to dry ingredients.
Next slightly beat eggs, oil and vanilla together in separate bowl or large measuring cup.
Stir in egg mixture and mix only until incorporated (don’t over mix) Mixture should be really thick.
Fill paper lined muffins tins until heaping full.
Bake 350º for 30-35 minutes.
Cool slightly, then move to wire rack to cool or eat warm! These muffins freeze great!
A girlfriend of mine comes over once a week to do a little baking. With the new year here, we’ve been searching for some lighter options. We came across your recipe and tested it out. We love these muffins! We decided to go all-out healthy and try it with fair trade coconut sugar (cheap at any bulk foods store) and they still turned out great. They were a tiny dry, maybe we’ll add a banana to the mix next time. With all those goodies crammed in there, we don’t even miss the butters and candies! 🙂
Thank you Katelyn, coconut sugar is a great substitution. These are a hardy muffin that will keep you going all day.
I love these. I live on these. Email me if you want the nutritional information on these muffins. I worked hard to figure it out so I would love to share it so other people can use it too.
As a teaser: Each muffin only has 39 calories in it!
Cheers!
Please send nutritional info. I appreciate the work to research this. Thank you so much
Anne
Added nutritional info
I don’t see the nutritional info anywhere on the page. Am I blind? LOL.
Hi Tracy, I had them posted, but then realized they weren’t calculated correctly. I will work on redoing and reposting soon.
Please send the nutritional information to me. Thank you for taking the time to figure it all out.
its under the recipe
Where can you get multigrain flour? I used to use it all the time to bake bread but lately haven’t been able to find it. I am from US and look for it when I am visiting in Canada. I also would like to see your nutrition information on these muffins – they look and sound amazing.
Hi Colleen, it does seem hard to find lately, but whole wheat flour works great in this recipe as well.
I have made these three times now! I use less sunflower seeds and add flaxseeds and then I use one cup carrots and one cup zucchini! So yummy- thank you for sharing with all of us! I love these muffins- have you ever tried to leave out the sugar or substitute a different sweetener???
Jessie
These muffins are great with so many different kind of substitutions. I have not used any sugar substitutions but if you look through other comments some others have tried with this recipe. So glad you enjoyed the recipe!
Hi! I haven’t tried it with this recipe yet but I use coconut sugar in all my muffins as a substitute for refined sugar and it has always worked out great 🙂
Love to hear back if you try the recipe with Coconut sugar Emily
Would love to know the calorie count on these muffins.
Hi Barb, I actually don’t have a program that does calorie counts
I made these as part of a lunch for a group of trail builders. The first person who munched into one declared them “the best muffins he’d even had”! They were ALL gone within minutes. I am definitely adding these to my “must bake” list!
They don’t last long in my house either! So glad everyone enjoyed them Hilary.
Do you think I could substitute flax seeds for the hemp seeds?
Absolutely Jennifer, they make a great substitution
Hi! These look amazing, I’m going to try this recipe tomorrow. I’m Just wondering if you’ve ever added any more liquid to the recipe or found it too dry when mixing? I’ve made similar recipes that have called for apple sauce.
Hi Emily, the batter will be really thick, but I have never found they were dry and I’ve been making these muffins for a very long time
Hi. These muffins are great. I was wondering if oats or oat flour can be substituted instead of the multi grain flour?
Hi Zar, oats won’t work, the best substitution for multigrain flour is whole wheat flour. Same measurement. Enjoy
Hi Zar. I could not find multi grain so i took whole wheat and white flour and oats . Same amount asked but mixed up. And made sure i put the chai and hemp in and they were delicious. One of the best muffin recipe. And a perfect breakfast or lunch replacement when on the go
Can you use white flour instead of Multigrain?
Yes Donna white or whole wheat flour can be used in this recipe
HI there! Great recipe. What can I use to replace pineapple ? My partner is allergic to citrus. Any suggestions? Thanks in advance,
Sarah
Hi Sarah, you could try adding a cup of fresh pears, or 1 extra apple.
We love these muffins! I add hemp protein powder for a boost. Take one to school every day for breakfast. Keeps me full until lunch. Highly recommend. I always make a double batch to freeze for later. Bake mine at 425 for 10 min then down to 350.
Yes Lysha they keep you fuelled until lunch for sure!
I made these muffins this evening and oh my! They are delicious! I’m gluten intolerant, so I substituted almond flour, delightful! Thank you for sharing!
So glad you enjoyed the recipe Erica, I have made a gluten free version as well and they are still amazing!
Hi Erica….. Just wondering did you use the same amount of almond flour as the whole grain flour. I am diabetic and there are less cats in almond flour.
Hi Erica, I’m not sure almond flour would work as it bakes differently from whole grain flour. I have made them with a gluten free flour and they turned out nicely.
Awesome. I was going to ask that question also
I would like to leave out the coconut, what would you suggest for a substitute?
Hi Sally, it would be ok to use leave the coconut out
I couldn’t find multigrain flour in my local stores, so I substituted Kodiak Cakes Power Cakes Flapjack and Waffle Mix, Buttermilk flavor. I had bought a 3-pack of this from Amazon and didn’t like them for waffles, but this mix was awesome for these muffins! Last time I made the muffins with a 50/50 mix of white and wheat flour, and they were good, but they were much better with the Kodiak Cakes mix today. When I changed my Kodiak Cakes mix review on Amazon, I put in the link to the muffin recipe so that the other people who buy Kodiak Cakes mix will know how well it works. Plus, a 20 oz box of Kodiak Cakes mix yields 4 cups of flour, which is exactly what is needed to make a double batch of the muffins.
Another tip: if you live near a Trader Joe’s, they have a lot of un-sulfured dried fruits with no added sugar.
Awesome, awesome recipe, and thank you so much for posting it! My daughter is severely allergic to tree nuts and can’t eat holiday fruitcakes or nut muffins. So, she really, really loves these muffins!
So glad you enjoy the recipe Madeline, thanks for the great tip for the Kodiak mix. My son is severely allergic to tree nuts as well and this is one of his all time favourite recipes.
I make these wonderful, versatile muffins all the time. I use G.F. Flour, flax eggs, double the coconut, doulble the dried fruit, double the seeds, 2/3 c. Applesauce and only 2 Tbsp. Oil. I get 24 ncredible muffins that I freeze and pull out as needed. We all love these wonderful muffins. Thanks for the recipe. I also throw in a scoop of protein powder, 1 c choc. Chips and 3 Tbsp. Cocoa. Thinking of using pumpkin purée in place of applesauce next time.
Wonderful way to adapt the recipe Judy!
These are the most delicious muffins I have ever baked! They are delicious, moist, and very filling. I followed the recipe as written. Thank you!
Thank you Lilylith, they are my family’s all time favourite!
I think it’s about time I wrote a review since I’ve been making these religiously for about 2 years now! I absolutely love these muffins. I have them for breakfast almost every morning and I love how easy they are to take on the go (I never travel without them) and how they keep you full for HOURS! I suffer from IBS and the best way to regulate it is to get lots of fiber into my diet, so these have been so helpful to me. I’ve done some variations depending on what I have around and they always turn out well. THANK YOU for this recipe!!! 🙂
thank you very much for leaving me a comment. I am so very glad this is a go to recipe for you and how nice to hear it helps you with your IBS. Take good care and thank you.
Love these muffins. Sugar not required!
Thank you Lisa
Lisa, do you completely cut out the sugar and it turns out the same? Any replacement? Thanks!
These are great muffins. As another user commented that they used kodiak cakes waffle mix, I used the mix instead of whole grain flour, came out great. Also I reduced the sugar to 1/4 cup coconut sugar, 11/2 cup of dried fruit to 1/4 cup of raisins, also skipped the oil entirely but increased 1 grated apple to 3 grated apple. The muffins tastes great and keeps me fuller longer. Can’t wait to eat them tomorrow morning for breakfast with a side of smoothie.
Tried these muffins today. They are high carb for a Diabetic, but figured if this is the meal they would work. Used chopped dates for one of the dried fruits so figured that would be sweet enough with out the sugar. Also made a mix of soft whole wheat f lour, rye flour, rolled oats and coconut flour that I had on hand.
Have to limit them, but each is a meal.
Has anyone tried subbing the sugar for Maple Syrup? I’ve (unfortunately!) just come across this recipe and CAN’T WAIT to try them!