Fuel to Go Muffins
I have been making my Fuel to Go Muffins for over 15 years and they are still my number 1 favourite muffin! Loaded with a ton of super healthy ingredients!
These Fuel to Go Muffins really live up to their name, they are seriously LOADED with carrots, fruits, seeds and multigrain. Try them once and you will have everyone begging you to make more.
Another nutritionally dense recipe you may enjoy in my recipe for Fuel to Go Protein Bars.
These muffins are a huge hit with my son’s Track and Field teammates. They are perfect for breakfast or to refuel with during the day. A great snack for athletes! So whether you are hiking a mountain, spending the day snowboarding, or running a marathon, be sure to pack some of these super delicious muffins.
My son is allergic to nuts, so I add protein content with hemp seed and chia seeds. I love using multigrain flour as it adds great taste and a nice crunch to the muffins. If you can’t find multigrain flour, whole wheat flour will work. Fuel to Go Muffins are a healthy breakfast muffin or after school snack. In our house we call them “Athlete Fuel”. This nutrient dense muffin tastes amazing and fills you up. One of my All Time Favourite Recipes!
Fuel to Go muffins smell incredible baking in the oven. I love eating them warm, but they also freeze very well.
Steps for making these healthy muffins
A ton of heathy ingredients all measured out ready to bake, just like on the TV Cooking Shows. This makes it easy to whip up the batter for the muffins. Now if only someone would do this for me, and wash the dishes after!
Shredded carrots, apple and well drained crushed pineapple are added to dry ingredients.
Next slightly beat eggs, oil and vanilla together in separate bowl or large measuring cup.
Stir in egg mixture and mix only until incorporated (don’t over mix) Mixture should be really thick.
Fill paper lined muffins tins until heaping full.
Bake 350º for 30-35 minutes.
Cool slightly, then move to wire rack to cool or eat warm! These muffins freeze great!
Fuel to Go Muffins
Ingredients
- 2 cups multi grain flour
- 3/4 cup sugar
- 1 tablespoon cinnamon
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup shredded coconut
- 1/2 cup raisins,dried cranberries,dried blueberries, about 1 ½ to 2 cups total or any kind of dried fruit like figs or apricots
- 2 cups grated carrots
- 1 apple shredded
- 8 ounce can crushed pineapple drained really well to remove most of the liquid
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- ¼ cup chia seeds
- ¼ cup hemp seeds
- 3 eggs
- 2/3 cup vegetable oil can also use olive oil
- 1 teaspoon vanilla
Instructions
- Mix together flour, sugar, cinnamon, baking powder and salt in a large bowl.
- Add dried fruit, coconut, seeds,raisins, crushed pineapple, apple and carrots. Stir to combine.
- In separate bowl whisk eggs with oil and vanilla.
- Combine this mixture with dry ingredients and blend well. This will be very thick.
- Fill 12 cupcake baking cups heaping full or 16 regular size muffins.
- Bake at 350 degrees for 30-35 minutes. Tops nicely browned and tops crusty looking.
Video
Notes
Nutrition
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.
real pineapple fruit
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!!
I wanted to know if I could use spelt flour instead?
Hi Cindy, I haven’t tried it myself, but I’m guessing it should work.
Love, love these muffins. Have made them many times. Great to take as snack when golfing, hiking, travelling, etc. Very filling. This recipe is definitely a keeper.
Thank you so much Laura!
thanks Ellen, now if only food gawker would like my presentation.
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.
Yes I would also like a gluten free substitute. These muffins look amazing. Can’t wait to try them, but need a gluten free version. Thanks so much.
Hi Dorotohy, I have made these gluten free simply by using a gluten free flour and they come out great.
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.
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!
I make these all the time. I didn’t have olive oil or veg oil which I always use. I used coconut oil and they were mushy. Not good at all. I threw them out.
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.
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!
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).