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
Ingredients
- 2 cups multi grain flour
- ¾ cup sugar
- 1 tablespoon cinnamon
- 2 teaspoon baking powder
- ½ teaspoon 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 ounce 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 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
Fuel to Go muffins smell incredible baking in the oven. I love eating them warm, but they also freeze very well.
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!
Ellen B Cookery says
These look amazing! Fantastic presentation!
Laureen King says
Thank you Yolande, they are one muffin my family never gets tired of.
Felicia says
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
Laureen King says
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.
Abbi says
Yummy, I’m going to make today. Any suggestion for a pineapple substitute? I would like to not use Canned fruit if possible.
Laureen King says
Hi Abbi, you could try using fresh chopped up pineapple.
Rhonda says
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???
Laureen King says
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.
Kylie says
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.
Laureen King says
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!!
Cindy says
I wanted to know if I could use spelt flour instead?
Laureen King says
Hi Cindy, I haven't tried it myself, but I'm guessing it should work.
Laureen says
thanks Ellen, now if only food gawker would like my presentation.
Laureen says
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.
Laureen says
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!
Kelly says
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!!
Laureen says
that sounds great Kelly, I will try the agave syrup next time.
I can't do the nuts due to son's nut allergy.
michelle says
These look crazy delicious, especially for breakfast! Subscribed so that even without Buzz, I won't miss a post!
Laureen says
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.
Amanda says
I just made these! They are absolutely wonderful. Thank you so much for posting this recipe.
Laureen King says
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.
Anjo Angela Lim says
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! 🙂
Laureen King says
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.
Brian says
Anyone know how I could figure out the nutrition facts for these? Calories, carbs, protein etc per muffin!!
Anonymous says
in the ingredients it says baking powder but in the recipe it says baking soda, could you clarify which one is used?
Laureen King says
thanks for catching that, it is baking powder as per the ingredient list.
Jody Kennedy says
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!!
Laureen King says
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.
Jody Kennedy says
Thanks for the note - will let you know 🙂
Anna Belle says
applesauce will work.
Lorie says
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
Laureen King says
Some great adaptations to the recipe Lorie!
Anonymous says
What brand of multi grain flour do you recommend?
Laureen King says
I always use Robin Hood.
Billie says
Where can I find Multigrain flour?
Laureen King says
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.
Anonymous says
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!
Anonymous says
Anyone have any luck with using say Stevia as sugar replacement or honey.... and greek yogurt or applesauce instead of oil?
Jan Arnelien says
I use 1/2 cup stevia,1/2 cup sugar,and use avacado oil.
Works great,best muffins ever!
Carolyn says
Don't have multi grain flour. What can I use in place of it? Thanks!
Laureen King says
Carolyn, whole grain or whole wheat flour should work
Carolyn says
Thanks! I have whole wheat flour, so will go with that....can't wait to try them!
Anonymous says
Do these freeze well?
Laureen King says
They sure do!
Shelly says
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!!
Laureen King says
So glad you enjoyed the recipe, and love how you adapted recipe to fit your diet!
Divina says
Is this 12 dozen or 1 dozen? It is written Serves- 12 dozen.
Laureen King says
Thanks for catching that Divina, it is 1 dozen.
Ann says
these are so tasty! I substituted applesauce for oil and it worked out great! Also use whole wheat flour. Added nuts.
Catherine says
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!
Laureen King says
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!
Faye says
I tried this recipe. My family loved it. Thank you for sharing.
Metamorphosis Lisa says
These are delicious! Even though I sprayed my muffin tin, the muffins stuck really badly. I guess using paper muffin liners is important!
Laureen King says
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.
Brittany says
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!
Laureen King says
So glad you and your boyfriend liked the recipe, one of my all-time favourite muffin recipes!
Marna says
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.
Laureen King says
Hi Marna, it is a great muffin recipe. I don't have the nutritional info sorry.
Joanne says
I used a nutritional calculator and they are 300 calories each. 7.7 great protien
Laureen King says
thanks for the info Joanne
Wendy says
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).
Alice says
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!
Laureen King says
That is wonderful Alice, these muffins never last long in my house. I bet the kids would love my Baked Spaghetti Pie.
Stacey says
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 🙂
Stacey says
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!!
Laureen King says
Thank you Stacey, really appreciate when people leave comments after trying my recipes
!
Laureen King says
Trader Joe's is a perfect place to pick up all the ingredients for these muffins
Jennifer says
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!
Laureen King says
Hi Jennifer, I have made these using a gluten free flour and they turned out wonderfully.
Lita says
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!
Laureen King says
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.
Paul says
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!
Laureen King says
Thank you so much Paul, yes they are heaping full before baking! Hope you enjoy some of my other recipes.
Kelly says
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!
Laureen King says
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
distracted momma says
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...
Laureen King says
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.
Holly says
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?
Laureen King says
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.
Annabelle Rose says
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! 🙂
Melissa says
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 🙂
Laureen King says
Thank you Melissa, I can't tell you how many of these muffins my family has ate over the years. Love them.
Fatima says
Any idea what the nutritional profile is for these muffins?
Laureen King says
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.
Annabelle Rose says
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.
Laureen King says
Thank you so much Annabelle 🙂
Shannan says
These are amazing! I will definitely be making these often
Shannan says
These are amazing! I definitely will be making these my breakfast staple.
Laureen King says
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
Betty Anderson says
Looks really good. Can hardly wait to get all the ingredients.
Laureen King says
Love to hear back Betty after you make them.
Alva Bushey says
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.
Laureen King says
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.
Linda says
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.
Laureen King says
Thats awesome that you enjoyed the recipe, and yes its awesome that they freeze so well.
Suzanne Burns says
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.
Laureen King says
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!!
mamta says
substitute for eggs..I dont eat eggs...
Laureen King says
Hi Mamta, I'm not sure of any substitution for eggs, so I can't help you with this question.
Thia says
Thank you for these really yummy
'Fuel To Go' Muffins Easy to put together and full all good things.
Laureen King says
Thanks Thia, they may take a bit longer to put together because of all the ingredients, but so worth it.
Helga says
Yay, finally found a recipe like this without nuts. But I also have coconut allergy, what can I use instead? (just recently started baking)
Laureen King says
Hi Helga, just skip the coconut. They should turn out just fine without it.
Kirsty says
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
Laureen King says
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 🙂
Cilia says
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.
Laureen King says
Thank you Cilia, I'm sure everyone will love them for your Vitality Day 🙂
Mama says
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!
Laureen King says
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.
Violet Marcoux says
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!
Laureen King says
Thank you Violet, I've been making these for so many years, and never get tired of them.
Sue says
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!!
Laureen King says
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.
Lois Griffin says
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!!
Laureen King says
Hi Lois, how fantastic. My son goes through phases where he lives on them as well. Some great substitutions your have!
Joy Austin says
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!
Laureen King says
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!
Elfie Hayes says
Try chickpea flour. It's gluten-free and has a nutty taste that compliments all the ingredients . Available at the bulk barn.
Laureen King says
Great tip for gluten free, thanks Elfie
Lisa says
Could I use Gluden Free flour ? If so, what measurement?
Laureen King says
Hi Lisa, absolutely. In fact I have made them with gluten free flour and used the same measurement as regular flour.
Laureen King says
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.
Nicole says
Do you have the nutritonal info for these
Laureen King says
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.
Joe says
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!
Laureen King says
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.
Colleen says
Hi Lauren, I would like to make muffin tops with this recipe. Can you tell me what the baking time and temp would be?
Laureen King says
Hi Colleen, I can't really say for sure. I would just bake them until tops look crunchy and golden brown.
Annie says
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.
Georgina says
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
Laureen King says
Hi Georgina, it is 2/3 of a cup of oil.
Lee Fraser says
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!
Laureen King says
Some great substitutions Lee!
Reva Djos says
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😜😜😜
Laureen King says
Thank you Reva, some great adaptations you made. These are my family's all time favourite muffins!
Jo Ann says
Can you sub fresh fruit (cranberries, blueberries etc.) for the dried?
Laureen King says
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.
JoAnn says
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
Katelyn says
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! 🙂
Laureen King says
Thank you Katelyn, coconut sugar is a great substitution. These are a hardy muffin that will keep you going all day.
Joe says
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!
Anne Gooch says
Please send nutritional info. I appreciate the work to research this. Thank you so much
Anne
Laureen King says
Added nutritional info
Tracey says
I don't see the nutritional info anywhere on the page. Am I blind? LOL.
Laureen King says
Hi Tracy, I had them posted, but then realized they weren't calculated correctly. I will work on redoing and reposting soon.
MarthaFeldman says
Please send the nutritional information to me. Thank you for taking the time to figure it all out.
Laureen King says
its under the recipe
Chantal says
I still don’t see the nutritional info 🙁
Colleen E Crewdson says
Where can you get multigrain flour? I used to use it all the time to bake bread but lately haven't been able to find it. I am from US and look for it when I am visiting in Canada. I also would like to see your nutrition information on these muffins - they look and sound amazing.
Laureen King says
Hi Colleen, it does seem hard to find lately, but whole wheat flour works great in this recipe as well.
Vicki says
I have multigrain hot cereal that we use in place of oatmeal once in a while so I ground it up in my Ninja and used 1 cup of it as it is much denser than bought multigrain flour and then I used 1 cup of white flour. Would have used whole wheat flour or sproughted grain flou but I didn’t have any.
Jessie says
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
Laureen King says
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!
Emily says
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 🙂
Laureen King says
Love to hear back if you try the recipe with Coconut sugar Emily
Barb Herman says
Would love to know the calorie count on these muffins.
Laureen King says
Hi Barb, I actually don't have a program that does calorie counts
Hilary K says
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!
Laureen King says
They don't last long in my house either! So glad everyone enjoyed them Hilary.
Jennifer Jones says
Do you think I could substitute flax seeds for the hemp seeds?
Laureen King says
Absolutely Jennifer, they make a great substitution
Emily says
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.
Laureen King says
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
Zara says
Hi. These muffins are great. I was wondering if oats or oat flour can be substituted instead of the multi grain flour?
Laureen King says
Hi Zar, oats won't work, the best substitution for multigrain flour is whole wheat flour. Same measurement. Enjoy
Rhonda says
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
Donna says
Can you use white flour instead of Multigrain?
Laureen King says
Yes Donna white or whole wheat flour can be used in this recipe
sarah LePrieur says
HI there! Great recipe. What can I use to replace pineapple ? My partner is allergic to citrus. Any suggestions? Thanks in advance,
Sarah
Laureen King says
Hi Sarah, you could try adding a cup of fresh pears, or 1 extra apple.
Lysha says
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.
Laureen King says
Yes Lysha they keep you fuelled until lunch for sure!
Erica says
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!
Laureen King says
So glad you enjoyed the recipe Erica, I have made a gluten free version as well and they are still amazing!
Anna says
Hi Erica..... Just wondering did you use the same amount of almond flour as the whole grain flour. I am diabetic and there are less cats in almond flour.
Laureen King says
Hi Erica, I'm not sure almond flour would work as it bakes differently from whole grain flour. I have made them with a gluten free flour and they turned out nicely.
Gail says
Awesome. I was going to ask that question also
Sally says
I would like to leave out the coconut, what would you suggest for a substitute?
Laureen King says
Hi Sally, it would be ok to use leave the coconut out
Madeline Bechtold says
I couldn't find multigrain flour in my local stores, so I substituted Kodiak Cakes Power Cakes Flapjack and Waffle Mix, Buttermilk flavor. I had bought a 3-pack of this from Amazon and didn't like them for waffles, but this mix was awesome for these muffins! Last time I made the muffins with a 50/50 mix of white and wheat flour, and they were good, but they were much better with the Kodiak Cakes mix today. When I changed my Kodiak Cakes mix review on Amazon, I put in the link to the muffin recipe so that the other people who buy Kodiak Cakes mix will know how well it works. Plus, a 20 oz box of Kodiak Cakes mix yields 4 cups of flour, which is exactly what is needed to make a double batch of the muffins.
Another tip: if you live near a Trader Joe's, they have a lot of un-sulfured dried fruits with no added sugar.
Awesome, awesome recipe, and thank you so much for posting it! My daughter is severely allergic to tree nuts and can't eat holiday fruitcakes or nut muffins. So, she really, really loves these muffins!
Laureen King says
So glad you enjoy the recipe Madeline, thanks for the great tip for the Kodiak mix. My son is severely allergic to tree nuts as well and this is one of his all time favourite recipes.
Judy says
I make these wonderful, versatile muffins all the time. I use G.F. Flour, flax eggs, double the coconut, doulble the dried fruit, double the seeds, 2/3 c. Applesauce and only 2 Tbsp. Oil. I get 24 ncredible muffins that I freeze and pull out as needed. We all love these wonderful muffins. Thanks for the recipe. I also throw in a scoop of protein powder, 1 c choc. Chips and 3 Tbsp. Cocoa. Thinking of using pumpkin purée in place of applesauce next time.
Laureen King says
Wonderful way to adapt the recipe Judy!
Lillylith Green says
These are the most delicious muffins I have ever baked! They are delicious, moist, and very filling. I followed the recipe as written. Thank you!
Laureen King says
Thank you Lilylith, they are my family's all time favourite!
Hello says
I think it's about time I wrote a review since I've been making these religiously for about 2 years now! I absolutely love these muffins. I have them for breakfast almost every morning and I love how easy they are to take on the go (I never travel without them) and how they keep you full for HOURS! I suffer from IBS and the best way to regulate it is to get lots of fiber into my diet, so these have been so helpful to me. I've done some variations depending on what I have around and they always turn out well. THANK YOU for this recipe!!! 🙂
Laureen King says
thank you very much for leaving me a comment. I am so very glad this is a go to recipe for you and how nice to hear it helps you with your IBS. Take good care and thank you.
Lisa Abe says
Love these muffins. Sugar not required!
Laureen King says
Thank you Lisa
Hello says
Lisa, do you completely cut out the sugar and it turns out the same? Any replacement? Thanks!
Sridevi Kamath says
These are great muffins. As another user commented that they used kodiak cakes waffle mix, I used the mix instead of whole grain flour, came out great. Also I reduced the sugar to 1/4 cup coconut sugar, 11/2 cup of dried fruit to 1/4 cup of raisins, also skipped the oil entirely but increased 1 grated apple to 3 grated apple. The muffins tastes great and keeps me fuller longer. Can't wait to eat them tomorrow morning for breakfast with a side of smoothie.
Carol Pearson says
Tried these muffins today. They are high carb for a Diabetic, but figured if this is the meal they would work. Used chopped dates for one of the dried fruits so figured that would be sweet enough with out the sugar. Also made a mix of soft whole wheat f lour, rye flour, rolled oats and coconut flour that I had on hand.
Have to limit them, but each is a meal.
Jessica W says
Has anyone tried subbing the sugar for Maple Syrup? I've (unfortunately!) just come across this recipe and CAN'T WAIT to try them!
Alessandra - Toronto says
Amazing recipe! We just followed it exactly as described and came out delicious. The crunchiness of the seeds with the moist of the pineapple and coconut oil (I used as a vegetable oil) were so perfect. Its moist inside and crunchy outside - fantastic!
Laureen King says
Thank you Alessandra. I appreciate you taking the time to leave a comment. These are my all-time favourite muffins.
Amanda says
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.
Laureen King says
Thanks Amanda, yes the batter is very thick but bakes up beautifully with moist muffins.
Nikki Scott says
Do you have the nutritional breakdown for these?
Laureen King says
Updated to include nutritional count. I usually make 12 muffins so the calorie count would be higher.
Kathleenmcphersonglynn says
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
Laureen King says
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.
Brett says
Thank you for this great recipe. I tried them with Bob's Red Mill Gluten free all-purpose baking flour. My family loved them.
Cheers, Brett J
Albina Bell says
Hi, i only can find a mix grain bread flour. Is this flour going to be ok? Thanks
Laureen King says
Hi Albina, yes that should work well.
Mary Pat says
What could you substitute for the sugar? Honey? Applesauce?
Laureen King says
Hi Mary, I can’t really say as I haven’t either this recipe.
Paul says
Can honey or brown sugar be substituted for the sugar?
Laureen King says
Hi Paul, I can't really say as I haven't tried this recipe with either.
Tim says
Do they freeze well ?
Laureen King says
They freeze very well.
Jan says
I use swerve or stevia for sugar, turn out great
Helen Bygrave says
Excellent! Thank you!
Janice House says
Where or who is multi grain flour made by? Can' t find it!
Laureen King says
Hi Janice, I buy Robin Hood Multigrain flour which is in most grocery stores in Canada. It seems to be a bit harder to find in the US. Any whole grain, whole wheat or even all purpose flour will work as well.
Janice House says
Thanks for your prompt answer. I am also curious about the effects of all the seeds, mainly chia, hemp and pumpkin seeds on people who are diabetic and also take blood thinners.
Janice House says
Anybody have any thoughts on this?
Laureen King says
Hi Janice, I really have no idea, hopefully someone else can answer.
Karen says
Hi Laureen,
I stumbled onto your website last week as a result your recipes put me into a cooking mood. So Saturday I made the egg bites recipe ---- Delish! I then made the Italian Turkey Soup recipe --- also Delish! And finally, I made these fuel to go muffins, but I used All Purpose flour because that was what I had on hand ---also Delish! I felt like I was satisfying my sweet tooth with these muffins and at the same time eating something that was also healthy. Thank you for posting your recipes. Now I must search for more recipes that I'd like to try. 🙂
Laureen King says
Karen thank you so much for trying my recipes!! I am thrilled that you enjoyed them and do hope you try many more. The Fuel to Go muffins is my most treasured recipe.
Emily Hornibrook says
Obsessed with these. Thank you for this, it's one of my new favorites! I wish I had found it sooner.
Laureen King says
I never get tired of these muffins and I've been making them for a very long time. Thank you Emily.
Carol says
Can you sustitute something else for the eggs
Laureen King says
Hi Carol, I have never tried this recipe with egg substitutions so I can't really recommend anything, sorry.
Punita says
Hi, you can use flex seed powder. In my recipes I use 1 table spoon for 1 egg and it works really well.
Rachel J says
Just made a double batch of these to freeze. I had searched high and low to find a healthy recipe for this purpose, because I am headed to the hospital in two days to have my first baby. I'm so excited to have these muffins as a quick treat that just needs to be thawed/warmed up during those first couple weeks. These are delicious and so healthy! The hardest part is mixing the wet ingredients into the very thick batter, especially since I doubled the recipe, but my husband stepped up for that part. Thank you for such a great, creative recipe!
Laureen King says
Congrats Rachel on your baby. How exciting. These muffins will be great to have in the hospital. Wishing you the very best.
Rebecca says
Can you substitute sugar for stevia?
CHERYL says
Has anyone tried these using coconut oil?
Michelle says
I have used coconut oil, the results are just fine. 🙂
Laureen King says
Thanks Michelle, great to know!
Jan says
I always use avacado oil, very good
Jenna says
These are so delicious! My family loves them! Thank you!
Laureen King says
Thank you Jenna, can I ask you a favour to 5 star rate it. This helps my google ranking.
Jan Arnelien says
These are the very best muffins I have ever had!
I make them all the time,!
AlWays have some in the freezer
Laureen King says
Thank you Jan for taking the time to comment and rate my recipe. Glad you enjoy the recipe!
JoAnn Roeter says
I know I could probably use a sugar substitute. But could you use coconut or almond flour instead of multi grain flour?
Janet says
These are wonderful and even my daughter who doesn't normally like healthy muffins likes them!
Laureen King says
Thank you Janet they are a big hit with anyone I make them for.
jennifer says
Any suggestions for subbing the pineapple out? My son is allergic to citrus (pineapple mist of all.
Laureen King says
Hi Jennifer, I would try adding an extra apple to replace the pineapple.
Sarah says
Hi. I would try grated zucchini.
Loretta says
I loved this recipe. I was unable to multigrain four. I used a mix ground wheat flour mixed with rye flour and rice flour.
It came out but I am curious about the multigrain flour.
Laureen King says
I use a brand called Robin Hood multigrain flour which is readily available in Canada. It is a blend of whole wheat, cracked wheat, cracked rye and whole flax. When I lived in the US I couldn't find the same type of multigrain flour, but whole wheat flour works well. I have even used all-purpose white flour with success.
Monica says
Can you recommend a substitute for the coconut flakes? I am allergic to coconut
Laureen King says
Monica, I would just omit the coconut.
Gin says
Best muffins ever! Perfect recipe exactly as is, or substituting gluten free flour for my granddaughter!
Laureen King says
Hi Gin, thank you. I have made these as well with gluten free flour and I find they taste just as good!
Cathy says
Theses muffins were excellent. I used frozen Saskatoon berries instead of dried fruit. I used apple sauce instead of grated apple. So moist!
Laureen King says
Excellent Cathy, I love Saskatoon berries!
Mike says
My daughter made these for me for my birthday and I'm very pleased. The first batch didn't turn out very good because she didn't use fresh ingredients. The second batch with fresh ingredients was perfect. I've been eating 1 per day and savoring every bite.
Laureen King says
Mike, how nice of your daughter to make these muffins for you. They take a lot of ingredients, but so worth it!
Emily says
Hey was just wondering can you substitute the dried fruit for frozen?
Laureen King says
Emily, I think frozen fruit would make the batter too watery and they wouldn't bake up the same.
Mary says
What about applesauce to replace the oil?
Annette says
I’ve probably made these muffins a dozen times so far. I am vegan and eat whole food plant based, so my vegan whole food version of these is: instead of the eggs I use “flax eggs” 1tbs flax meal & 1tbs water mixed together and sit for about 5 minutes makes 1 egg. So of course for this recipe I times that by 3. For the oil I use applesauce 1-1. For the sugar I use organic coconut sugar (well, actually I use organic everything in this recipe- except the baking powder. They come out perfect! I’m going on a big hike tomorrow and knew exactly what I’ll be needing in the ol’ backpack- FUEL TO GO MUFFINS! Thank you so much for these!!!
Kim says
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!
Cindy says
Can I make these without pineapple? What would be a good substitution? No one in my family likes pineapple.
Laureen King says
Hi Cindy, yes just leave the pineapple out and add more apple and carrot.
Jackie Mahoney says
Can this be made in a square tin or loaf tin and would the timings be different
Laureen King says
Hi Jackie, I can't say for sure, as I've never made them other than as muffins.
Amy says
We didn’t have carrots so I substituted zucchini. It came out well
Chris says
A no coconut suggestio as I am allergic to it.
Laureen King says
Hey Chris, just leave the coconut out
Fatima says
I made this today and they were so good. Even better than what I expect 😍.
And let me just say am not non for my baking skills 🤣 but they came out so great. So thank you. ❤️
Bren says
Oh my goodness!! Found these muffins with a google search for "nutrient-dense muffins," specifically looking for my kids who are running cross country & need easy-to-eat plus fuel-powered foods between school & practice. I substituted coconut sugar for lower glycemic impact & it worked great. These are AMAZING!! Thank you so much for sharing your recipe. These are going to be a regular staple in our home going forward -- everyone in the family gave them 5-stars. I'm telling all my friends, too! Thanks so much.
Leanne says
I’m not sure how much dried fruit is called for. You say 1/2 cup raisins but then say 1 1/2 cups dried fruit. Please clarify. I so want to make these muffins.
Laureen King says
Hi Leanne, the recipe needs a total of 1 1/2 cups dried fruit which could include my favourites raisins, blueberries and cranberries.
Lynne says
Thanks for asking this Leanne. I was wonder, too.
Jennifer Welch says
Can you please share what brand of multi grain flour you use? Have you ever tried another flour like whole wheat or a combo?
Laureen King says
Hi Jennifer, I use Robin Hood multigrain flour. I think this is very hard to find in the US. Wholewheat flour will work as well. I have even used gluten free flour in this recipe.
Mary says
Hi,
Can I leave the can of pineapple out? I do not like pineapple. This muffin sounds delicious minus the pineapple.
Thank you!
Laureen King says
Hi Mary, you can leave the pineapple out. I would add an extra 1/2 cup of carrot and 1/2 of apple
Diana says
I have no idea why but I followed the recipe exactly and they came our horrible. The taste was bland and not sweet, and they were dry and hard and dense.
Jessica says
Hi!
I have a lot of fresh blueberries to use up - can I use this to replace the dry fruit?
Thanks!
Laureen King says
Hi Jessica, I haven't tried this recipe with fresh blueberries. I am not sure if that may make them mushy.
Wendy Saby says
We love this recipe. I adjusted it to accommodate my ingredients. The muffins are delicious!
No pineapple, I substituted homemade canned berry/peach preserves.
Since the preserves had been sweetened with maple syrup, I only added 1/4 cup of monk fruit (sugar substitute).
Grated parsnip along with the grated carrot to make the amount required.
In addition, I've included 1/8 cup of black cumin seeds + 1/8 cup of sesame seeds
3 tsp egg replacement instead of 3 eggs.
1 cup grapeseed oil instead of olive oil.
Thank you Laureen for this great recipe.
Laureen King says
Fantastic substitutions, Wendy!
Wendy Saby says
Thank you, Laureen.
If you are interested, check me out on lnstagram at creativecomfortfoods
and
sabysiren.com for more photos and recipes
Elaine MacNeil says
I've been making these for my husband for at least 2 years and they're his all-time favourite muffin. He has one every morning with his coffee and never wants to share. I stretch it and get 21-22 muffins each time and freeze them in bags of 3-4. I use all of the recipe ingredients except for omitting the pumpkin seeds and adding 1/c of slivered almonds. Based upon what I do for other recipes, and because these are so dense, I start them in a 425 degree oven for 5 minutes and then lower to 350 for about 20 minutes. This seems to help them rise a bit more. The only down side for me is the amount of prep time because it takes me a lot more than 20 minutes. However, once they're done, I've got three weeks before I make them again, so would highly recommend!
Laureen King says
They are a bit of work Elaine, but so worth it. Glad you enjoy the recipe. My son's favorite!
Christy says
Just made this recipe and is it ever good!!! Even my picky teens love these! I made some substitutions, used whole wheat flour b/c that’s what I had (I usually use spelt flour so I’ll try that next time). I swapped the veg. oil for coconut oil and I used flax eggs instead. Turned out great. Thank you for sharing this recipe, it will be a new go to for a quick on the go yummy snack!
Laureen King says
Wonderful Cristy! Great to find something those teens like.
Marianna says
Excellent
Corinne FitzPatrick says
So Delicious!!!!
I omitted the dried fruit and pineapple and put in diced dates. The crunch of the pumpkin seeds adds such a pleasant surprise!! I doubled the recipe and will freeze them and take out what I need the night before! Love these. Thank you for a healthy & delicious recipe.
Laureen King says
Thank you Corinne, yes love the crunch of the pumpkin seeds. Dates sound very tasty. I have also added dried cherrie. Its a very versatile recipe to add all kinds of dried fruit.
Brenda G says
I make these with Swerve instead of processed sugar and we love them. Our neighbors love them too. They have 4 children 6 and under and they love being able to give them to the kids without feeling guilty that they are getting processed sugar.
Irene Dailey says
These are the BEST breakfast muffins! I love to share them with friends.
Laureen King says
Lots of ingredients, but so worth the time.
Mary says
Can you use whole wheat flour? Where do you get multigrain flour? Thanks
Laureen King says
Hi Mary, It seems hard to find in the US, but yes you can use whole wheat flour.
Souheir says
These look good, what can I substitute for the pineapple, we have allergies for it?
Laureen King says
I would add extra apple or carrots, then eliminate the pineapple.
Cassie says
Hi. Could I use this recipe and bake in 9x13 pan instead? Thanks!!
Laureen King says
Hey Cassie, no I don't think this recipe would bake up very well in a cake pan.
Paula Bolter says
Delicious!
I used oat flour instead of whole wheat flour.
I also used coconut oil instead of vegetable oil.
I used sugar substitute : Volupta Erythritol & Monk Fruit Extract Sweetener, instead of regular sugar ( ratio 1:1).
Lastly, I added 1 banana, 1/2 cup ground flaxseed, and 1 scoop of vanilla protein powder.
That turned out delicious and extra nutritious 😋
Jeannie says
Thank you for adding all the alternative ingredients I can’t have wheat so this is wonderful 🤗
Michele D says
I’m allergic to pineapple but these muffins look so good. Woud you recommend leaving out the pineapple or substituting it for some other fruit? If so, which fruit?
Laureen King says
Hi Michele, you can leave the pineapple out and add some apple chunks.
GrandmaD says
Excellent muffins! Everyone in our family loves them and they are great for the kiddos to take to school as they are nut free. They're great for active, growing kids as a healthy energy source.
Laureen King says
Thank you, my son lived on these muffins when he was younger and doing sports.