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
- 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
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.
These are delicious! The batter is very thick, not super wet but the muffins are nice and moist. Really great flavour and very filling. They make a perfect on the go breakfast.
Thanks Amanda, yes the batter is very thick but bakes up beautifully with moist muffins.
Do you have the nutritional breakdown for these?
Updated to include nutritional count. I usually make 12 muffins so the calorie count would be higher.
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
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.
Hi, i only can find a mix grain bread flour. Is this flour going to be ok? Thanks
Hi Albina, yes that should work well.
What could you substitute for the sugar? Honey? Applesauce?
Hi Mary, I can’t really say as I haven’t either this recipe.
Can honey or brown sugar be substituted for the sugar?
Hi Paul, I can’t really say as I haven’t tried this recipe with either.