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!
Fuel to Go Muffins
These muffins are loaded with healthy ingredients like seeds, apple, carrots, dried fruit and a whole bunch more.
Ingredients
- 2 cups multi grain flour
- 1 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 (figs,apricots etc
- 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
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Mix together flour, sugar, cinnamon, baking powder and salt in a large bowl.
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Add dried fruit, coconut, seeds,raisins, crushed pineapple, apple and carrots. Stir to combine.
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In separate bowl whisk eggs with oil and vanilla.
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Combine this mixture with dry ingredients and blend well. This will be very thick.
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Fill 12 cupcake baking cups heaping full.
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Bake at 350 degrees for 30-35 minutes. Tops nicely browned and crisp looking.
Recipe Notes
I bake using a convection oven, may take a bit longer in non convection.
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 30-35 minutes.
These look amazing! Fantastic presentation!
Thank you Yolande, they are one muffin my family never gets tired of.
Hi
I made these fuel muffins twice and they’re delicious my family LOVE them. I also made mini cud my grandson loves muffins. I sprinkled a little brown sugar on top just for the extra little sweetness. But they’re awesome. Can I share the recipe?
Felicia
Hi Felicia, so glad you enjoy the recipe. How exactly did you want to share the recipe? If it is online, please don’t recopy the recipe, simply share the link to my blog for people to get the recipe. Thanks.
Yummy, I’m going to make today. Any suggestion for a pineapple substitute? I would like to not use Canned fruit if possible.
Hi Abbi, you could try using fresh chopped up pineapple.
Didn’t know how to ask a question without pressing reply. Does anybody know the calorie content. And fat carbs protien. And has anybody ever added protien powder???
Hi Rhonda, I don’t do calorie counts for my recipes and have not added protein powder. Sorry I’m not much help with your questions.
Laureen, these are fabulous! I am glad I stumbled onto your blog! I am wondering how to store these (they will be eaten daily until gone) but, should these just be left out on the counter, covered, or in the fridge?
Thanks.
Hi Kylie, so glad you enjoy the recipe. If I am going to use them up within 2 days I store on the counter 3-5 days in the refrigerator. Beyond that I throw them in the freezer. They freeze great!!
thanks Ellen, now if only food gawker would like my presentation.
Your muffins look healthy, satisfying and yummy! I have to eat gluten free but with only 2 cups of flour, it should be easy enough to come up with some GF substitutes for these. BTW, it’s nice to connect with another Canadian Food Blogger and I love your name!
Bob’s Red Mill has GF Flour and have just launched their GF 1:1 baking flour – use for all your recipes – already has the xanthan gum in the mix……check out your local stores and ask for it if not stocked!
Try chickpea flour. It’s gluten-free and has a nutty taste that compliments all the ingredients . Available at the bulk barn.
Great tip for gluten free, thanks Elfie
Hi Laureen (love that, not the most common name) let me know what you use for a GF substitute and I can pass that along to my GF friends.
Oh my goodness!!!
Just found you via Facebook.
These look amazing! And the only thing I don’t have is the pumpkin seeds otherwise they would be in my oven by mid afternoon!
Definitely looking forward to trying these soon.
Thanks Redawna, I don’t add nuts to my recipe due to my son’s allergy but they would go great in this recipe. You may also like the Oatmeal Chia Hemp cookies, a wholesome treat!
I made these without sugar and added 1/2 cup agave syrup. Didn’t have pumpkin seeds so subbed with walnuts. My new favourite!! Thanks!!
that sounds great Kelly, I will try the agave syrup next time.
I can’t do the nuts due to son’s nut allergy.
These look crazy delicious, especially for breakfast! Subscribed so that even without Buzz, I won’t miss a post!
Thanks Michelle, they are a major hit with all my son’s track and field team-mates. You may also like the Chia-hemp oatmeal cookies, a good treat with some healthy ingredients.
I just made these! They are absolutely wonderful. Thank you so much for posting this recipe.
Amanda, it’s one of my favourite recipes, I just made a batch on Friday for the four University Track and Field students staying at my house for the weekend. They all agreed they were great to eat during their competition weekend. (they won the 4 x 200 relay.
I am so bookmarking this recipe. They remind me of a healthier, heartier, guilt-free version of morning glory muffins. I think if I make these for the cafe I part time at, everyone would love them. Thank you Laureen; lovely pictures! 🙂
Thanks Anjo, these are great muffins, you can even add nuts to them. If you make them for your cafe, be sure to send me a picture. It is an original recipe, be sure to include my blog if you post it elsewhere.
Anyone know how I could figure out the nutrition facts for these? Calories, carbs, protein etc per muffin!!
in the ingredients it says baking powder but in the recipe it says baking soda, could you clarify which one is used?
thanks for catching that, it is baking powder as per the ingredient list.
Could I substitute anything for the olive oil – say applesauce? or coconut oil? (not sure if thats much of a difference) Would like to reduce the oil but keep them moist and yummy. Can’t wait to try them – they are alot like my morning glory muffins and we love them! Thanks for sharing!!
Hi Jody, I haven’t used anything but olive oil or sunflower oil so I can’t say what substitutions would work, time to experiment, let me know if you try any substitutions and how they turn out, thanks.
Thanks for the note – will let you know 🙂
applesauce will work.
I have made healthy muffins with apple sauce and although delicious when fresh, I found they went a little dry quickly. so the next time I used half the amount of oil and half apple sauce and it made them more moist. or you can use canned pumpkin or mashed banana.
This recipe looks delicious however I will try the flax egg for my daughter. I see someone mentioned below they used flax egg and they turned out great. Thanks for the hint
Some great adaptations to the recipe Lorie!
What brand of multi grain flour do you recommend?
I always use Robin Hood.
Where can I find Multigrain flour?
Hi Billie, I’m from Canada and our local Safeway carries it. Robin Hood is the brand name. But if you can’t find it whole wheat flour will do or a cracked wheat flour. I’ve even made them with gluten free flour. Same measurement for all.
Anyone have any luck with using say Stevia as sugar replacement or honey…. and greek yogurt or applesauce instead of oil?
I use 1/2 cup stevia,1/2 cup sugar,and use avacado oil.
Works great,best muffins ever!
Don’t have multi grain flour. What can I use in place of it? Thanks!
Carolyn, whole grain or whole wheat flour should work
Thanks! I have whole wheat flour, so will go with that….can’t wait to try them!
Do these freeze well?
They sure do!
I made these for brunch yesterday and was totally in heaven. I made a few substitutions to fit my diet a little. I used flax eggs instead of real. I used 1/3 cup olive and 1/3 cup coconut oil. I couldn’t find multi grain flour in bulk so I used sprouted wheat flour and used 1 1/2 cups and used 1/4 cup almond meal and 1/4 cup vanilla protein power. I also added some ground ginger and a little bit of walnuts. My whole family loved them and couldn’t believe they were vegan. I am super impressed with the recipe and excited to try them again bu reducing a bit of sugar and more almond meal & protein powder next time. LOVE THEM!!
So glad you enjoyed the recipe, and love how you adapted recipe to fit your diet!
Is this 12 dozen or 1 dozen? It is written Serves- 12 dozen.
Thanks for catching that Divina, it is 1 dozen.
these are so tasty! I substituted applesauce for oil and it worked out great! Also use whole wheat flour. Added nuts.
These are delicious!!!! I ended up with 24 muffins…great!!!, they just didn’t raise like the pics above. This could be because I did 1/2 cup sugar & 1/2 cup applesauce. Eating my second warm one. Does anyone know the nutritional info.???? Thanks for the share!
Hi Catherine, whenever I’ve made the recipe which is hundreds of times, I’ve only gotten 12 muffins. They are piled high as seen in the photos. The applesauce may make them a bit runnier and thus not enable you to pile them high. These muffins are loaded with so much other good stuff, I don’t worry about the sugar. Sorry I don’t have the expertise to do the nutritional info. So glad you sent me a message and enjoyed the recipe!
I tried this recipe. My family loved it. Thank you for sharing.
These are delicious! Even though I sprayed my muffin tin, the muffins stuck really badly. I guess using paper muffin liners is important!
Yes Lisa, used paper liners!. Baking pans are all made differently, so the only way to make sure you don’t leave half of your muffin stuck in the pan is to always use paper liners.
IN LOVE WITH THIS RECIPE.
My boyfriend asked me to bake muffins that are nutrient-dense and would fill him up. He wanted them to be healthy but also taste good too. I find many “healthy muffin” recipes either taste horrible or aren’t in fact that healthy. I was blown away with how these turned out. They are packed with flavor and are very nutritious. I chose dried cranberries, cherries and blueberries for the fruit and also added in 1/3 cup mini chocolate chips (I have such a sweet tooth). I baked for 35 minutes and they came out perfect.
Will be baking these again and again and again!
So glad you and your boyfriend liked the recipe, one of my all-time favourite muffin recipes!
I love making these muffins for months now and I love them they’re delicious. I’m writing to ask you if you have the nutritional information for serving of muffins, now that I’m in the fitness plan i’would like to know. Thank you.
Hi Marna, it is a great muffin recipe. I don’t have the nutritional info sorry.
I used a nutritional calculator and they are 300 calories each. 7.7 great protien
thanks for the info Joanne
I used SparkRecipes calculator and got 415 calories, 7 g fiber, and 6.6 protein. This, of course, is an approximation based on use of dried fruit and type of oil (I calculated with 1 1/2 c. Dried cranberries and canola oil).
I just made these muffins to serve for breakfast or after-school snacks, and they are delicious! Both of my somewhat picky kids loved them too! Can’t wait to try some of your other recipes!
That is wonderful Alice, these muffins never last long in my house. I bet the kids would love my Baked Spaghetti Pie.
I just made these but halved the size of the muffins since no one in our family eats a big breakfast. I’m so excited to try them because I’m due with baby #2 in a few weeks and it would be great if my toddler loved these (he loves muffins) so I can fill the freezer before the baby arrives!!
I got most of my nut/seed ingredients from Trader Joe’s and dried fruit ingredients from Aldi. The whole wheat flour came from Trader Joe’s too, so this is a budget friendly recipe too 🙂
I just wanted to add that everyone in my house loves these!! The halved muffin cup was the perfect size for us and it was a delicious breakfast treat that’s nice and healthy and filling. I’m sharing this recipe with everyone lol!!
Thank you Stacey, really appreciate when people leave comments after trying my recipes
!
Trader Joe’s is a perfect place to pick up all the ingredients for these muffins
Does anyone know if you can substitute the wheat flour for coconut or almond flour. I would love to make these but am steering clear of wheat products. Thanks I’m a newby to baking!
Hi Jennifer, I have made these using a gluten free flour and they turned out wonderfully.
I pinned these muffins a long time ago but I haven’t made them because of the pineapple. The kids won’t eat anything with pineapple. Is there a substitute? I’d love to make these for breakfast! Thanks!
Lita, you could try using applesauce instead, although you can’t really taste the pineapple in the muffin and I bet the kids would’t even notice it.
Wow, i’m glad to have found your recipe. I went out and purchased the ingredients, and made them immediately.
These are absolutely incredible, chewy, sweet enough, and filling. My mixing bowl looked like there was going to be too much, however your photo of muffin tins heaping full, helped with the quantity and made perfect muffins. I baked these in a n electric oven for 40 minutes which was perfect. These are absolutely the greatest. Thank you for your recipe. I will also try some of your other items, THANKS!
Thank you so much Paul, yes they are heaping full before baking! Hope you enjoy some of my other recipes.
I’ve made these twice (with einkorn flour) to RAVE reviews from my family! It yielded 20 muffins for me and I heaped them pretty full! Not a bad thing, but since I always follow recipes to a T , it throws me off!
Hi Kelly, I don’t know what einkorn flour is, but I have made this recipe 100’s of times (not kidding) and I have always only gotten 12 muffins. The batter is really thick and I do heap it up high. Not sure why you get 20, but glad you enjoy them. Thanks
These look amazing and they’re currently in my oven. The thing is, im 99% sure I put a whole extra cup of oil in my batter by mistake. (Weird measuring cup I’m not used to, and baking with a toddler!) I was thinking they sure look oily….lol!! Im so disappointed !!! I’ll have to try again but probably not today. Lol…
Oh my, I remember those days, nothing was a simple task with a toddler around. Who knows they may turn out just fine, let me know.
This looks delicious! I can’t wait to try it. I know it makes it less healthy, but could I substitute regular white flour for the multi grain in the same measurement?
Hi Holly, yes you could substitute white flour (same measurement) or even whole wheat flour. I’ve actually done this recipe with gluten free flour for a friend and it turned out wonderfully.
These look delicious! my family loves the Protein Bars so I want to make these muffins. Does the cinnamon flavor standout? or is it strong? my son isn’t a huge fan and 1tbs may be the killer for us. Can you think of any other substitue I could add? would love to know what you think of! maybe orange zest, would I add same amount? Happy vibes from Australia! 🙂
Hi Laureen, I came across this amazing recipe on Pinterest. My husband and I love these muffins and often include them in our meal prep for the week ahead (and freeze the rest for a later date). So delicious, protein packed and is really like a meal in a muffin cup. I featured this recipe on my blog this month: http://www.yourstodefine.com
Love your blog and happy to connect with a fellow Canadian as well 🙂
Thank you Melissa, I can’t tell you how many of these muffins my family has ate over the years. Love them.
Any idea what the nutritional profile is for these muffins?
Hi Fatima, I don’t have the nutritional profile for the muffins. Just being a home cook and not a nutritionalist I don’t usually worry about it.
Just wanted to say thank you for this recipe. We made them and loved them, so yummy. I only used 1ts cinnamon and added the zest of an orange rubbed in with the sugar and used it’s juice to soak the dried fruit just to plump up a bit. These are the best morning glory style muffins our family has made and we’ve tried many. So good for the kids to get all that goodness into them. Well done, Laureen.
Thank you so much Annabelle 🙂
These are amazing! I will definitely be making these often
These are amazing! I definitely will be making these my breakfast staple.
Thanks Shannan, I just baked up a batch for my son to take with him to a big track meet he’s competing in this weekend
Looks really good. Can hardly wait to get all the ingredients.
Love to hear back Betty after you make them.
I had to add some liquid as the mixture was way too dry. I went back over the recipe several times to make sure I didn’t miss something. Maybe because I used coconut flour. They are in the oven so will have to see.
I have made this recipe as is hundreds of times and its always turned out amazing, so I’m sure it must have something to do with substituting with coconut flour.
I just made these muffins today! They are delishes! I’m glad they freeze well, I like to cook once and eat many times. These are great for a healthy breakfast.
Thats awesome that you enjoyed the recipe, and yes its awesome that they freeze so well.
Hello Laureen, I can’t wait to Make the Fuel To Go Muffins but have a question about the flour. Is it okay to use Robin Hood Bread Bend Multigrain flour. I couldn’t find regular multigrain flour.
Hi Suzanne, yes that will work great, even whole wheat flour will work. The batter will be really thick so heap the muffin cups really full!!
substitute for eggs..I dont eat eggs…
Hi Mamta, I’m not sure of any substitution for eggs, so I can’t help you with this question.
Thank you for these really yummy
‘Fuel To Go’ Muffins Easy to put together and full all good things.
Thanks Thia, they may take a bit longer to put together because of all the ingredients, but so worth it.
Yay, finally found a recipe like this without nuts. But I also have coconut allergy, what can I use instead? (just recently started baking)
Hi Helga, just skip the coconut. They should turn out just fine without it.
I just made these with Gluten Free flour, walnuts, all the seeds and dried apricot. They are delicious. I’ll be freezing some for breaky on the go. Thanks
I have made them with Gluten Free flour before as well and they turn out terrific, and they freeze so well. Thanks for trying my recipe 🙂
Wow they look scrumptious and not as naughty as other muffins I like. I will definitely try these at home to test them and then will make 4 batches at work (I work in a hospital kitchen). We have a ‘Vitality Day’ once a week which means we will give the patients healthy snacks and treats. These look perfect!
Thank you so much for sharing.
Thank you Cilia, I’m sure everyone will love them for your Vitality Day 🙂
I am on to my second time making these… The first time I made muffins and this time I made them into cookies using the same recipe… I grind my own almonds to use instead of flour and zucchini works just as well as carrot. These are incredible, my picky toddler loves them. Very flexible recipe thank you for posting!
Thank you Mama, yes I love this recipe for tossing in whatever you have on hand and like. I have used dried cherries and dates in it as well.
I absolutely love the taste of these muffins and as a bonus, they are very healthy as well. Will have them in place of my bran cereal. Yum!
Thank you Violet, I’ve been making these for so many years, and never get tired of them.
Any hints on baking with a convection oven? I just got a new stove that has a convection oven and I haven’t tried it yet. Thanks!!
Hi Sue, I do most of my baking in a convection oven and love it. My convection oven automatically converts a regular temperature to convection.(about 25º lower) Things like muffins tend to rise a bit higher and get a nice crusty top. For baking things like pie you have to keep an eye on the top browning too much before pie is baked. This is easily solved by covering with foil as it bakes.
These muffins have been my breakfast for almost 6 months. I tweeked the recipe a couple of times by substituting zucchini for the carrots and I use only a 1/2 cup of brown sugar or honey instead of a full cup. I also add a 1/2 cup of ground flaxmeal for extra fiber and finally I add in some 70% cocoa chocolate chips because doesn’t a bit of chocolate make everything better? Thanks for a great recipe!!
Hi Lois, how fantastic. My son goes through phases where he lives on them as well. Some great substitutions your have!
Just made these, they are delicious! I did have a problem with them being a little doughy, even after cooking longer. I think it may be because I mixed them with the Kitchen Aid, instead of by hand. The other changes I made were using fresh crushed pineapple and 1 1/2 cups of pumpkin seeds for the entire seed amount called for. I will definitely try the recipe again and just hand mix them. I also got 24 muffins instead of 12, so I know I did somehing wrong! Thanks for the recipe!
Hi Joy, I think the kitchen aid for sure would have over mixed them. When making muffins dry ingredients should be added to wet ingredients and only stirred until incorporated, never overmix. Also did you drain the pineapple really well? I make my muffins heaping full and have only ever got 12. Let me know if you have any other questions. I sure hope you try the recipe again, its one of my all-time favourites!
Could I use Gluden Free flour ? If so, what measurement?
Hi Lisa, absolutely. In fact I have made them with gluten free flour and used the same measurement as regular flour.
I use Robin Hood Multigrain flour, but maybe it is only available in Canada. Whole wheat flour will work, or any kind of flour with a variety of grains in it. If in a pinch, just plain all purpose flour will work. Measurement for any flour stays the same. I’ve even made these with gluten free flour.
Do you have the nutritonal info for these
Hi Nicole,
At this time I’m not set up to do the nutritional info. I am working on changing the recipes to include this info.
I just finished making these after finding the recipe on Pinterest. They taste fantastic!
Mine turned out a bit differently and did not rise at all, but they cooked perfectly and didn’t burn at all.
It might have something to do with my omitting the pineapple, used flax seeds instead of hemp seeds and omitted the sunflower seeds too.
I wouldn’t think this would change the recipe to keep it from rising but, as I said, it didn’t matter!
Thank you for sharing it!
Hi Joe, when mixing the dry ingredients to wet, did you stir just enough to combine them? Overmixing can cause the batter to be more runny than it should be. My batter is always very very thick and I pile the muffins tins high, only making 12 muffins. The muffins don’t rise a lot, they are just packed really high. Have a look at my step by step photos. Glad you like the taste of them.
Hi Lauren, I would like to make muffin tops with this recipe. Can you tell me what the baking time and temp would be?
Hi Colleen, I can’t really say for sure. I would just bake them until tops look crunchy and golden brown.
Colleen, I just read your question, and I imagine you’ve figured out what to do, but for others who haven’t, this is what I’ve done. I recently turned 3 other fiber-rich muffin recipes into muffin tops / breakfast cookies (a la the commercially available BelVita breakfast cookies by Christie).
Using a 1/4 cup measure, I scooped a flat amount of batter, then placed it onto a parchment-lined baking sheet, slightly shaped / flattened the batter, and baked for approximately 20 minutes, at the same or slightly less heat (25* cooler oven) as the muffin recipe, with 8 per cookie sheet. I found I usually got 18 muffin tops from a 12-muffin recipe.
I’m guessing it might be more with this recipe, since instead of filling the muffin cup 3/4 full, the recipe calls for them to be mounded high, above the surface of the muffin cup, so conceivably this recipe might make 24 muffin tops. I need to make a trip to Bulk Barn for a few things before I can make these.
I have made these from your recipie before and they were delicious. I’ve just made them again and they look really oily in the oven. In your recipie it says 2/3 Cups oil. I don’t remember picking up on it before,but do you mean two thirds of a cup OR two or three cups? Thanks. Georgina
Hi Georgina, it is 2/3 of a cup of oil.
Superb! Amazing how these hold together so well. I did some substitutions:
– mix of fresh orange, banana, pear, mandarin in place of the drained pineapple
– raisins and dried apricots instead of sugar, cup for cup – food-processed them with the fresh fruit
– flax egg instead of egg
– my flour was a mix of coconut flour, potato flour and tapioca starch
Thanks so much for this recipe!
Some great substitutions Lee!
I just made a double batch of these, didn’t have two apple so used zucchini and Cloud 9 GF flour, got it at Costco and a multi grain and no nasty taste like bean fours. Got 48 good size muffins, I like to have muffins on hand for when I have go shopping so will always have GF food for a coffee / tea break. I also added some protein powder with the flour. Fresh out of the oven and had to taste. YUMMY. My hubby just had one and didn’t know they were GF, he said wow these are good, I haven’t told him yet they are GF😜😜😜
Thank you Reva, some great adaptations you made. These are my family’s all time favourite muffins!
Can you sub fresh fruit (cranberries, blueberries etc.) for the dried?
Hi Jo Ann, I am pretty sure fresh fruit would not work as it would make the muffins too mushy, but I have not tried it myself.
Made these muffins this morning! They taste amazing. I too had 24 muffins as an end result this may be caused by the size of muffin tin and how heaping you fill the tins. This will be a go to for my family too. Next batch I will cut sugar in half. Will let you know how they turn out. Thank you
A girlfriend of mine comes over once a week to do a little baking. With the new year here, we’ve been searching for some lighter options. We came across your recipe and tested it out. We love these muffins! We decided to go all-out healthy and try it with fair trade coconut sugar (cheap at any bulk foods store) and they still turned out great. They were a tiny dry, maybe we’ll add a banana to the mix next time. With all those goodies crammed in there, we don’t even miss the butters and candies! 🙂
Thank you Katelyn, coconut sugar is a great substitution. These are a hardy muffin that will keep you going all day.
I love these. I live on these. Email me if you want the nutritional information on these muffins. I worked hard to figure it out so I would love to share it so other people can use it too.
As a teaser: Each muffin only has 39 calories in it!
Cheers!
I have made these three times now! I use less sunflower seeds and add flaxseeds and then I use one cup carrots and one cup zucchini! So yummy- thank you for sharing with all of us! I love these muffins- have you ever tried to leave out the sugar or substitute a different sweetener???
Jessie
These muffins are great with so many different kind of substitutions. I have not used any sugar substitutions but if you look through other comments some others have tried with this recipe. So glad you enjoyed the recipe!
Hi! I haven’t tried it with this recipe yet but I use coconut sugar in all my muffins as a substitute for refined sugar and it has always worked out great 🙂
Love to hear back if you try the recipe with Coconut sugar Emily
Would love to know the calorie count on these muffins.
Hi Barb, I actually don’t have a program that does calorie counts
I made these as part of a lunch for a group of trail builders. The first person who munched into one declared them “the best muffins he’d even had”! They were ALL gone within minutes. I am definitely adding these to my “must bake” list!
They don’t last long in my house either! So glad everyone enjoyed them Hilary.
Do you think I could substitute flax seeds for the hemp seeds?
Absolutely Jennifer, they make a great substitution
Hi! These look amazing, I’m going to try this recipe tomorrow. I’m Just wondering if you’ve ever added any more liquid to the recipe or found it too dry when mixing? I’ve made similar recipes that have called for apple sauce.
Hi Emily, the batter will be really thick, but I have never found they were dry and I’ve been making these muffins for a very long time
Hi. These muffins are great. I was wondering if oats or oat flour can be substituted instead of the multi grain flour?
Hi Zar, oats won’t work, the best substitution for multigrain flour is whole wheat flour. Same measurement. Enjoy
Hi Zar. I could not find multi grain so i took whole wheat and white flour and oats . Same amount asked but mixed up. And made sure i put the chai and hemp in and they were delicious. One of the best muffin recipe. And a perfect breakfast or lunch replacement when on the go
HI there! Great recipe. What can I use to replace pineapple ? My partner is allergic to citrus. Any suggestions? Thanks in advance,
Sarah
Hi Sarah, you could try adding a cup of fresh pears, or 1 extra apple.
We love these muffins! I add hemp protein powder for a boost. Take one to school every day for breakfast. Keeps me full until lunch. Highly recommend. I always make a double batch to freeze for later. Bake mine at 425 for 10 min then down to 350.
Yes Lysha they keep you fuelled until lunch for sure!
I made these muffins this evening and oh my! They are delicious! I’m gluten intolerant, so I substituted almond flour, delightful! Thank you for sharing!
So glad you enjoyed the recipe Erica, I have made a gluten free version as well and they are still amazing!