Fuel to Go Muffins
I have been making my Fuel to Go Muffins for over 20 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 whole wheat flour. Try them once and you will have everyone begging you to make more.
These muffins were 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.
Another nutritionally dense recipe my son loved while he was training was homemade Fuel to Go Bars.
My son is allergic to nuts, so I add protein content with hemp seed and chia seeds. I use multigrain flour as it adds great taste and a nice crunch to the muffins, but 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.
Healthy Ingredients for Making these Muffins
These muffins are made using pumpkin, sunflower, chia and hemp seeds and a dried fruit mixture of cranberries, blueberries and raisins. Adding to the incredible, wholesome flavour is fresh grated carrots, apples and pineapple.
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 these muffins. Now if only someone would do this for me, and wash the dishes after!
Steps for making these healthy muffins
Mix together flour, sugar, cinnamon, baking powder and salt in a large bowl. Add the crushed pineapple, carrots, and apple.
Add the seeds, dried fruit, and coconut. Blend everything together until well combined.
In a separate bowl, whisk together the eggs, vanilla and oil
Add the egg mixture to the batter and combine until dry ingredients are coated. This batter will be very thick.
Scoop the batter heaping full into paper lined muffin pan.
Bake at 350ºF for 30-35 minutes. Top should look golden brown and crisp.
More Muffin recipes
Homemade muffins are great for breakfast on the go or anytime snacks. These are some of my family’s favourites.
Fuel to Go Muffins
Video
Ingredients
- 2 cups multi grain flour or whole wheat 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 dried fruit to equal 1 1/2 – 2 cups
- 2 cups grated carrots medium grate (not fine)
- 1 apple shredded medium grate (not fine)
- 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 the dried fruit, coconut, seeds, raisins, crushed pineapple, apple and carrots. Stir to combine.
- In a separate bowl whisk the eggs with the oil and vanilla.
- Combine the egg mixture with the dry ingredients and blend well. This batter will be very thick.
- Line muffin tin with paper baking cups.
- Scoop the batter heaping full into the baking cups, dividing equally.
- Bake at 350º F for 30-35 minutes. The tops should be golden brown and crispy looking.
Notes
Nutrition
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.
Anyone know how I could figure out the nutrition facts for these? Calories, carbs, protein etc per muffin!!
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.
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.
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 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 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!
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 Ellen, now if only food gawker would like my presentation.
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!