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!
Fuel to Go Muffins
Ingredients
- 2 cups multi grain flour
- ¾ cup sugar
- 1 tbsp cinnamon
- 2 tsp baking powder
- ½ tsp 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 oz 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 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
Nutrition
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.
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
Laureen King
Hi Kathleen, I have made them with gluten free flour and they turned out wonderful. It was a mix I bought at our local organic grocer.
Brett
Thank you for this great recipe. I tried them with Bob's Red Mill Gluten free all-purpose baking flour. My family loved them.
Cheers, Brett J
Albina Bell
Hi, i only can find a mix grain bread flour. Is this flour going to be ok? Thanks
Laureen King
Hi Albina, yes that should work well.
Mary Pat
What could you substitute for the sugar? Honey? Applesauce?
Laureen King
Hi Mary, I can’t really say as I haven’t either this recipe.
Paul
Can honey or brown sugar be substituted for the sugar?
Laureen King
Hi Paul, I can't really say as I haven't tried this recipe with either.
Jan
I use swerve or stevia for sugar, turn out great
Helen Bygrave
Excellent! Thank you!
Janice House
Where or who is multi grain flour made by? Can' t find it!
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.
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.
Janice House
Anybody have any thoughts on this?
Laureen King
Hi Janice, I really have no idea, hopefully someone else can answer.
Karen
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. 🙂
Laureen King
Karen thank you so much for trying my recipes!! I am thrilled that you enjoyed them and do hope you try many more. The Fuel to Go muffins is my most treasured recipe.
Emily Hornibrook
Obsessed with these. Thank you for this, it's one of my new favorites! I wish I had found it sooner.
Laureen King
I never get tired of these muffins and I've been making them for a very long time. Thank you Emily.
Carol
Can you sustitute something else for the eggs
Laureen King
Hi Carol, I have never tried this recipe with egg substitutions so I can't really recommend anything, sorry.
Punita
Hi, you can use flex seed powder. In my recipes I use 1 table spoon for 1 egg and it works really well.
Rachel J
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!
Laureen King
Congrats Rachel on your baby. How exciting. These muffins will be great to have in the hospital. Wishing you the very best.
Rebecca
Can you substitute sugar for stevia?
CHERYL
Has anyone tried these using coconut oil?
Michelle
I have used coconut oil, the results are just fine. 🙂
Laureen King
Thanks Michelle, great to know!
Jan
I always use avacado oil, very good
Jenna
These are so delicious! My family loves them! Thank you!
Laureen King
Thank you Jenna, can I ask you a favour to 5 star rate it. This helps my google ranking.
Jan Arnelien
These are the very best muffins I have ever had!
I make them all the time,!
AlWays have some in the freezer
Laureen King
Thank you Jan for taking the time to comment and rate my recipe. Glad you enjoy the recipe!
JoAnn Roeter
I know I could probably use a sugar substitute. But could you use coconut or almond flour instead of multi grain flour?
Janet
These are wonderful and even my daughter who doesn't normally like healthy muffins likes them!
Laureen King
Thank you Janet they are a big hit with anyone I make them for.
jennifer
Any suggestions for subbing the pineapple out? My son is allergic to citrus (pineapple mist of all.
Laureen King
Hi Jennifer, I would try adding an extra apple to replace the pineapple.
Sarah
Hi. I would try grated zucchini.
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.
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.
Monica
Can you recommend a substitute for the coconut flakes? I am allergic to coconut
Laureen King
Monica, I would just omit the coconut.
Gin
Best muffins ever! Perfect recipe exactly as is, or substituting gluten free flour for my granddaughter!
Laureen King
Hi Gin, thank you. I have made these as well with gluten free flour and I find they taste just as good!
Cathy
Theses muffins were excellent. I used frozen Saskatoon berries instead of dried fruit. I used apple sauce instead of grated apple. So moist!
Laureen King
Excellent Cathy, I love Saskatoon berries!
Mike
My daughter made these for me for my birthday and I'm very pleased. The first batch didn't turn out very good because she didn't use fresh ingredients. The second batch with fresh ingredients was perfect. I've been eating 1 per day and savoring every bite.
Laureen King
Mike, how nice of your daughter to make these muffins for you. They take a lot of ingredients, but so worth it!
Emily
Hey was just wondering can you substitute the dried fruit for frozen?
Laureen King
Emily, I think frozen fruit would make the batter too watery and they wouldn't bake up the same.