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Fuel to Go Muffins

ByLaureen King Published: Modified:
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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!

Healthy muffin with whole grains, dried fruit, pumpkin and sunflowers on blue plate.

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.

Stack of three homemade protein bars separated with brown parchment paper loaded with seeds and dry fruit.

These muffins are a huge hit with my son’s Track and Field teammates. They are perfect for breakfast or to refuel with during the day. A great snack for 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.

Healthy muffin with seeds and fruit on blue plate

My son is allergic to nuts, so I add protein content with hemp seed and chia seeds. I love using multigrain flour as it adds great taste and a nice crunch to the muffins. If you can’t find multigrain flour, whole wheat flour will work. Fuel to Go Muffins are 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

Ingredients measured out in bowls and measuring spoons for making 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 in glass bowl on red checkered cloth.

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

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

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

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

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

Stainless steel bowl filled with batter for healthy muffins.

Fill paper lined muffins tins until heaping full. 

Muffin tin filled with thick batter of healthy muffin mixture.

Bake 350º for 30-35 minutes.

Baking rack with rows of freshly baked muffins.

Cool slightly, then move to wire rack to cool or eat warm! These muffins freeze great!

Healthy muffin with whole grains, dried fruit, pumpkin and sunflowers and more.

Fuel to Go Muffins

Laureen King
These muffins are loaded with healthy ingredients like seeds, apple, carrots, dried fruit and a whole bunch more.
4.22 from 512 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast, Healthy Snack
Cuisine Canadian
Servings 12
Calories 401 kcal

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.

Notes

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

Nutrition

Calories: 401kcalCarbohydrates: 44gProtein: 9gFat: 23gSaturated Fat: 13gCholesterol: 41mgSodium: 132mgPotassium: 418mgFiber: 7gSugar: 22gVitamin A: 3663IUVitamin C: 4mgCalcium: 105mgIron: 3mg
Keyword fuel to go muffins, muffins, healthy muffins
Tried this recipe?Let us know how it was!
Muffin loaded with seeds, dried fruit, carrots and more on decorative blue plate.
Healthy muffin with whole grains, dried fruit, pumpkin and sunflowers and more on blue plate.

Art and the Kitchen is a food blog created in 2012 by Laureen King, a passionate home cook who loves to share her kitchen creations with the world. The blog features a variety of recipes, from comforting, everyday meals to festive dishes and baking. Laureen’s goal is to make cooking accessible and enjoyable for everyone, whether you're a beginner or an experienced cook. She has been featured in Country Living, Good Housekeeping, HuffPost, Delish and more!

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352 Comments

  1. I know I could probably use a sugar substitute. But could you use coconut or almond flour instead of multi grain flour?

    Reply

      1. 5 stars
        These are the very best muffins I have ever had!
        I make them all the time,!
        AlWays have some in the freezer

        Reply

  5. 5 stars
    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!

    Reply

  7. 5 stars
    Obsessed with these. Thank you for this, it’s one of my new favorites! I wish I had found it sooner.

    Reply

    1. 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.

      Reply

      1. 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.

        Reply

      2. 5 stars
        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. 🙂

        Reply
4.22 from 512 votes (446 ratings without comment)

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