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
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.
Fantastic substitutions, Wendy!
Thank you, Laureen.
If you are interested, check me out on lnstagram at creativecomfortfoods
and
sabysiren.com for more photos and recipes
Hi!
I have a lot of fresh blueberries to use up – can I use this to replace the dry fruit?
Thanks!
Hi Jessica, I haven’t tried this recipe with fresh blueberries. I am not sure if that may make them mushy.
Hi,
Can I leave the can of pineapple out? I do not like pineapple. This muffin sounds delicious minus the pineapple.
Thank you!
Hi Mary, you can leave the pineapple out. I would add an extra 1/2 cup of carrot and 1/2 of apple
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.
Can you please share what brand of multi grain flour you use? Have you ever tried another flour like whole wheat or a combo?
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.
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.
Hi Leanne, the recipe needs a total of 1 1/2 cups dried fruit which could include my favourites raisins, blueberries and cranberries.
Thanks for asking this Leanne. I was wonder, too.
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.
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. ❤️
A no coconut suggestio as I am allergic to it.
Hey Chris, just leave the coconut out
Can I make these without pineapple? What would be a good substitution? No one in my family likes pineapple.
Hi Cindy, yes just leave the pineapple out and add more apple and carrot.
Can this be made in a square tin or loaf tin and would the timings be different
Hi Jackie, I can’t say for sure, as I’ve never made them other than as muffins.
We didn’t have carrots so I substituted zucchini. It came out well
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!