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
Delicious!
I used oat flour instead of whole wheat flour.
I also used coconut oil instead of vegetable oil.
I used sugar substitute : Volupta Erythritol & Monk Fruit Extract Sweetener, instead of regular sugar ( ratio 1:1).
Lastly, I added 1 banana, 1/2 cup ground flaxseed, and 1 scoop of vanilla protein powder.
That turned out delicious and extra nutritious ????
Thank you for adding all the alternative ingredients I can’t have wheat so this is wonderful ????
Hi. Could I use this recipe and bake in 9×13 pan instead? Thanks!!
Hey Cassie, no I don’t think this recipe would bake up very well in a cake pan.
These look good, what can I substitute for the pineapple, we have allergies for it?
I would add extra apple or carrots, then eliminate the pineapple.
Can you use whole wheat flour? Where do you get multigrain flour? Thanks
Hi Mary, It seems hard to find in the US, but yes you can use whole wheat flour.
These are the BEST breakfast muffins! I love to share them with friends.
Lots of ingredients, but so worth the time.
I make these with Swerve instead of processed sugar and we love them. Our neighbors love them too. They have 4 children 6 and under and they love being able to give them to the kids without feeling guilty that they are getting processed sugar.
So Delicious!!!!
I omitted the dried fruit and pineapple and put in diced dates. The crunch of the pumpkin seeds adds such a pleasant surprise!! I doubled the recipe and will freeze them and take out what I need the night before! Love these. Thank you for a healthy & delicious recipe.
Thank you Corinne, yes love the crunch of the pumpkin seeds. Dates sound very tasty. I have also added dried cherrie. Its a very versatile recipe to add all kinds of dried fruit.
Excellent
Just made this recipe and is it ever good!!! Even my picky teens love these! I made some substitutions, used whole wheat flour b/c that’s what I had (I usually use spelt flour so I’ll try that next time). I swapped the veg. oil for coconut oil and I used flax eggs instead. Turned out great. Thank you for sharing this recipe, it will be a new go to for a quick on the go yummy snack!
Wonderful Cristy! Great to find something those teens like.
I’ve been making these for my husband for at least 2 years and they’re his all-time favourite muffin. He has one every morning with his coffee and never wants to share. I stretch it and get 21-22 muffins each time and freeze them in bags of 3-4. I use all of the recipe ingredients except for omitting the pumpkin seeds and adding 1/c of slivered almonds. Based upon what I do for other recipes, and because these are so dense, I start them in a 425 degree oven for 5 minutes and then lower to 350 for about 20 minutes. This seems to help them rise a bit more. The only down side for me is the amount of prep time because it takes me a lot more than 20 minutes. However, once they’re done, I’ve got three weeks before I make them again, so would highly recommend!
They are a bit of work Elaine, but so worth it. Glad you enjoy the recipe. My son’s favorite!