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!
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.
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.
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!
Fuel to Go Muffins
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
Nutrition
Fuel to Go muffins smell incredible baking in the oven. I love eating them warm, but they also freeze very well.
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 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!
Kim
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!
Cindy
Can I make these without pineapple? What would be a good substitution? No one in my family likes pineapple.
Laureen King
Hi Cindy, yes just leave the pineapple out and add more apple and carrot.
Jackie Mahoney
Can this be made in a square tin or loaf tin and would the timings be different
Laureen King
Hi Jackie, I can't say for sure, as I've never made them other than as muffins.
Chris
A no coconut suggestio as I am allergic to it.
Laureen King
Hey Chris, just leave the coconut out
Fatima
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. ❤️
Bren
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.
Leanne
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.
Laureen King
Hi Leanne, the recipe needs a total of 1 1/2 cups dried fruit which could include my favourites raisins, blueberries and cranberries.
Jennifer Welch
Can you please share what brand of multi grain flour you use? Have you ever tried another flour like whole wheat or a combo?
Laureen King
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.