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
Video
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
Nutrition
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!!!
What about applesauce to replace the oil?
Hey was just wondering can you substitute the dried fruit for frozen?
Emily, I think frozen fruit would make the batter too watery and they wouldn’t bake up the same.
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.
Mike, how nice of your daughter to make these muffins for you. They take a lot of ingredients, but so worth it!
Theses muffins were excellent. I used frozen Saskatoon berries instead of dried fruit. I used apple sauce instead of grated apple. So moist!
Excellent Cathy, I love Saskatoon berries!
Best muffins ever! Perfect recipe exactly as is, or substituting gluten free flour for my granddaughter!
Hi Gin, thank you. I have made these as well with gluten free flour and I find they taste just as good!
Can you recommend a substitute for the coconut flakes? I am allergic to coconut
Monica, I would just omit the coconut.
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.
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.
Any suggestions for subbing the pineapple out? My son is allergic to citrus (pineapple mist of all.
Hi Jennifer, I would try adding an extra apple to replace the pineapple.
Hi. I would try grated zucchini.
These are wonderful and even my daughter who doesn’t normally like healthy muffins likes them!
Thank you Janet they are a big hit with anyone I make them for.