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
Awesome recipe. Easy and delish. Can I use same recipe for a load pan? Or would the moisture be an issue?
so for the snack bars, the same recipe bake them in a sheet pan?
Hi Karen, the snack bars are a different recipe. Check it out here https://www.artandthekitchen.com/fuel-to-go-homemade-protein-bars/
I would love to make these muffins on the regular. Can you tell me what brand of multigrain flour you use? I’m having a difficult time finding some, but did see Bob’s RedMill does have a multigrain bread mix.
Sorry for the late reply Rhonda, I use Robinhood multigrain flour. This may only be available in Canada. Any kind of multigrain flour will work, as well as using whole wheat flour.
Very, Very, good thanks for the recipe.
Thank you so much Manon.
Look so forward to making these! How do you think using gluten-free flour would work in this recipe?
Hi Betty, yes I have made these using gluten-free flour and they turned out great. I used an organic blend from our local wholefood grocer.
Love it! Have made it numerous times and always get asked for the recipe!
Hello, I never ever post on cooking sites — but these muffins were so good it couldn’t let go unsaid: THANK YOU
Thank you so much Andrew for taking the time to drop a comment!
I have made these muffins for friends multiple of times and they are absolutely delicious. Yes, there’s a ton of ingredients, but they are so worth making and they freeze very well too.
Thank you Nancy, love if you would come back and star rate my recipe.
Excellent muffins! Everyone in our family loves them and they are great for the kiddos to take to school as they are nut free. They’re great for active, growing kids as a healthy energy source.
Thank you, my son lived on these muffins when he was younger and doing sports.
I’m allergic to pineapple but these muffins look so good. Woud you recommend leaving out the pineapple or substituting it for some other fruit? If so, which fruit?
Hi Michele, you can leave the pineapple out and add some apple chunks.