Fuel to Go Muffins
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 smell incredible baking in the oven. I love eating them warm, but they also freeze very well.
Steps for making these healthy muffins
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!
Fuel to Go Muffins
Ingredients
- 2 cups multi grain flour
- 3/4 cup sugar
- 1 tablespoon cinnamon
- 2 teaspoon baking powder
- 1/2 teaspoon 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 ounce 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 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
Loved the recipe. How would the nutritional values change if you use unsweetened applesauce instead of the oil?
I have made these 20 some odd times. Use different dried fruit. Delicious for breakfast on the go.
I’ve made these several times now and absolutely love them. I use date sugar and 1/2 the amount called. I also use 1/2 olive oil and 1/2 unsweetened applesauce for the oil amount. Dried apricot is my favorite fruit to add. I’ve thought about playing with the recipe and adding canned pumpkin, but haven’t tried it yet. I love the wholesomeness of this recipe. One muffin and my coffee mixed with 1/2 a protein shake keep me full all morning.
I made these muffins with gluten free flour. Also I didn’t have pineapple and apple so I used 2 cups of pumpkin puree and 1 cup approx of grated carrots and they were amazing. I also put extra seeds on top and brushed over the seeds with heated honey and a bit of butter. Everyone loved these muffins and no one knew they were gluten free.
Wonderful way to add your own touch to this recipe Lynda!
What can I sub the raisins with?
Hi Amber, you can substitute them with any type of dried fruit, like dried cherries, apricots, you could also add extra dried blueberries or cranberries.
Hello! I live in the arctic and can’t get canned pineapple. Is there any way I can make these without it?
Hi Megara, without trying the recipe without pineapple I can’t say for sure, but I would try adding a cubed apple in addition to the shredded apple.
Love these muffins! They are so moist and addicting! My family devours them.
I mix all purpose flour with whole wheat flour (half and half). I also do a mix of brown, date coconut sugar. I couldn’t find unsweetened dried blueberries but found dried currants. I am looking forward to making a batch with apricots and golden raisins later today!
Thank you so much for this recipe!
I want to clarify the amount of dried fruit in the recipe. It says 1/2 c. But then it says 1 1/2 – 2 cups total. Does that mean to use 1/2 c. per dried fruit?
Shayna, its a total of 1 1/2 cups of dried fruit. I use 1/2 cup dried blueberries, 1/2 cup dried cranberries and 1/2 cup raisins.
I want to make this recipe. What kind of multi grain flour do you use or recommend? Thank you for sharing your recipe. Can’t wait to try it.
Hi Alexis, I use Robin Hood, this brand may not be available in the US, but any multigrain flour will work. Whole wheat flour does as well.