This muffin really lives up to it name Fuel to Go Muffins – It is LOADED – carrots, fruits, seeds and multigrain. Try it once and you’ll have everyone begging you to make more. Be sure to try my Fuel to Go Protein bars as well.
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!
- 2 cups multi grain flour
- 1 cup sugar
- 1 tbsp. cinnamon
- 2 tsp. baking powder
- ½ tsp. salt
- ½ cup shredded coconut
- ½ cup raisins/dried cranberries/dried blueberries (or any kind of dried fruit (figs,apricots etc) about 1 ½ to 2 cups total
- 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 cups olive oil (can also use vegetable oil)
- 1 tsp. vanilla
- 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.
- Bake at 350 degrees for 30-40 minutes.
These muffins freeze really well!
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 30-40 minutes.