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    Fuel to Go Muffins

    June 15, 2012 by Laureen King 274 Comments

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    Fuel to Go Muffins are seriously loaded with chia, hemp, sunflower, pumpkin seeds. As well are dried fruit, carrots and multigrain flour. via @artandthekitchThese Fuel to Go Muffins really live up to their name, they are seriously LOADED with a ton of super healthy ingredients! Try them once and you’ll have everyone begging you to make more. via @artandthekitchThese Fuel to Go Muffins really live up to their name, they are seriously LOADED with a ton of super healthy ingredients! Try them once and you’ll have everyone begging you to make more. via @artandthekitch
    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!
    Close up photo of healthy muffin with whole grains, dried fruit, pumpkin and sunflowers and more.
    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'll have everyone begging you to make more. Another nutritionally dense recipe you may enjoy is my recipe for  Fuel to Go Protein bars .
    Stack of three homemade protein bars separated with brown parchment paper loaded with seeds and dry fruit.
    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 the athletes!  So whether you're hiking a mountain, spending the day snowboarding or running a marathon, be sure to pack some of these super delicious muffins.
    close up photo of healthy muffin on blue plate

    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!

    Close up photo of healthy muffin with whole grains, dried fruit, pumpkin and sunflowers and more.

    Fuel to Go Muffins

    Laureen King
    These muffins are loaded with healthy ingredients like seeds, apple, carrots, dried fruit and a whole bunch more.
    4.12 from 281 votes
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    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Breakfast, Healthy Snack
    Cuisine Canadian
    Servings 12
    Calories 401 kcal

    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

    I bake using a convection oven, may take a bit longer in non convection.
    These muffins are very nutrient dense and filling. I always make 12 muffins but if you prefer divide into 16 equal portions.

    Nutrition

    Calories: 401kcalCarbohydrates: 44gProtein: 9gFat: 23gSaturated Fat: 13gCholesterol: 41mgSodium: 132mgPotassium: 418mgFiber: 7gSugar: 22gVitamin A: 3663IUVitamin C: 4mgCalcium: 105mgIron: 3mg
    Keyword fuel to go muffins, muffins, healthy muffins
    Tried this recipe?Let us know how it was!

    Close up photo of healthy muffin with whole grains, dried fruit, pumpkin and sunflowers and more.

     Fuel to Go muffins smell incredible baking in the oven. I love eating them warm, but they also freeze very well.
    fuel to go muffins ingredients in bowls and measuring spoons.
    A ton of healthy ingredients all measured out ready to bake just like on the Cooking TV Shows. This makes it easy to whip up the batter for the muffins. Now if only someone would do this for me, and the dishes afterwards!

    Shredded carrots, apple and well drained crushed pineapple in glass bowl on red checkered cloth.

    Shredded carrots, apple and well drained crushed pineapple are added to dry ingredients.

    Shredded carrots, apple and well drained crushed pineapple added to dry ingredients.

     Next slightly beat eggs, oil and vanilla together in separate bowl or large measuring cup.

    slightly beat eggs, oil and vanilla in glass bowl with whisk.

    Stir in egg mixture and mix only until incorporated (don't over mix) Mixture should be really thick.

    Stainless steel bowl filled with batter for healthy muffins.

    Fill paper lined muffins tins until heaping full. 

    Muffin tin filled with thick batter of healthy muffin mixture.

    Bake 350º for 30-35 minutes.

    Baking rack with rows of freshly baked muffins.
     Cool slightly, then move to wire rack to cool or eat warm! These muffins freeze great!
    Close up photo of healthy muffin with whole grains, dried fruit, pumpkin and sunflowers and more.
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    Reader Interactions

    Comments

    1. Kim

      July 19, 2021 at 2:39 pm

      5 stars
      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!

      Reply
    2. Cindy

      September 30, 2021 at 9:49 pm

      Can I make these without pineapple? What would be a good substitution? No one in my family likes pineapple.

      Reply
      • Laureen King

        October 02, 2021 at 7:09 pm

        Hi Cindy, yes just leave the pineapple out and add more apple and carrot.

        Reply
        • Jackie Mahoney

          October 13, 2021 at 11:13 am

          Can this be made in a square tin or loaf tin and would the timings be different

          Reply
          • Laureen King

            October 14, 2021 at 4:34 pm

            Hi Jackie, I can't say for sure, as I've never made them other than as muffins.

            Reply
    3. Chris

      April 23, 2022 at 10:46 am

      A no coconut suggestio as I am allergic to it.

      Reply
      • Laureen King

        April 23, 2022 at 11:41 am

        Hey Chris, just leave the coconut out

        Reply
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