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
I made half this amount to try them and they didn’t bake up like in the photo with those beautiful muffin tops. I spooned them into the muffin cups and they baked up without changing shape. I’m wondering if I should’ve added half a cup of milk to loosen them up. They’re VERY dense and quite moist. The carrot feels undercooked because the batter was dry. I’ll try to eat them though because I’d hate to waste those ingredients
Hi Ella, these muffins are made to be dense, not a fluffy kind of muffin. Halving this recipe does not give you the same results, or certain substitution.The carrots should be finely shredded. Adding milk will not work. I seriously have be making these muffins for 25 plus years and get rave reviews.
I am sorry that this recipe did not work out for me as they did not rise and are dense and gummy. I used just over 1.5 cups of raisins, apricots and figs in total, used whole wheat flour , monk fruit sugar and subbed 1/2 cup of rhubarb compote for the pineapple. I actually added an extra 1/4 t of baking powder as the mixture seemed very heavy, made 21 muffins, and kept all wet ingredients separate including carrot until combining wet and dry. SO many good healthy ingredients so I am a bit disappointed. I believe healthy doesn’t have to be boring..but this did not work out.
Hello Bev, Firstly you cannot make the substitutions you did and expect the recipe to turn out. Monk fruit does not bake up the same regular sugar. Rhubarb compote has too much liquid to substitute it for the pineapple. The directions should be followed as is, the carrots, apples, pineapple need to get mixed into the dry ingredients before adding the eggs, oil and vanilla. These aren’t light, fluffy muffins, they are meant to be dense. I have never had issues with gummy muffins. I hope you try it again as written, it really is an amazing muffin recipe.
I want to make this recipe. What kind of multi grain flour do you use or recommend? Thank you for sharing your recipe. Can’t wait to try it.
Hi Alexis, I use Robin Hood, this brand may not be available in the US, but any multigrain flour will work. Whole wheat flour does as well.
I want to clarify the amount of dried fruit in the recipe. It says 1/2 c. But then it says 1 1/2 – 2 cups total. Does that mean to use 1/2 c. per dried fruit?
Shayna, its a total of 1 1/2 cups of dried fruit. I use 1/2 cup dried blueberries, 1/2 cup dried cranberries and 1/2 cup raisins.
Love these muffins! They are so moist and addicting! My family devours them.
I mix all purpose flour with whole wheat flour (half and half). I also do a mix of brown, date coconut sugar. I couldn’t find unsweetened dried blueberries but found dried currants. I am looking forward to making a batch with apricots and golden raisins later today!
Thank you so much for this recipe!
Hello! I live in the arctic and can’t get canned pineapple. Is there any way I can make these without it?
Hi Megara, without trying the recipe without pineapple I can’t say for sure, but I would try adding a cubed apple in addition to the shredded apple.
What can I sub the raisins with?
Hi Amber, you can substitute them with any type of dried fruit, like dried cherries, apricots, you could also add extra dried blueberries or cranberries.
I made these muffins with gluten free flour. Also I didn’t have pineapple and apple so I used 2 cups of pumpkin puree and 1 cup approx of grated carrots and they were amazing. I also put extra seeds on top and brushed over the seeds with heated honey and a bit of butter. Everyone loved these muffins and no one knew they were gluten free.
Wonderful way to add your own touch to this recipe Lynda!
I have made these 20 some odd times. Use different dried fruit. Delicious for breakfast on the go.
I’ve made these several times now and absolutely love them. I use date sugar and 1/2 the amount called. I also use 1/2 olive oil and 1/2 unsweetened applesauce for the oil amount. Dried apricot is my favorite fruit to add. I’ve thought about playing with the recipe and adding canned pumpkin, but haven’t tried it yet. I love the wholesomeness of this recipe. One muffin and my coffee mixed with 1/2 a protein shake keep me full all morning.
Loved the recipe. How would the nutritional values change if you use unsweetened applesauce instead of the oil?