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
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.
Video
Notes
Nutrition
I just made these muffins to serve for breakfast or after-school snacks, and they are delicious! Both of my somewhat picky kids loved them too! Can’t wait to try some of your other recipes!
That is wonderful Alice, these muffins never last long in my house. I bet the kids would love my Baked Spaghetti Pie.
I just made these but halved the size of the muffins since no one in our family eats a big breakfast. I’m so excited to try them because I’m due with baby #2 in a few weeks and it would be great if my toddler loved these (he loves muffins) so I can fill the freezer before the baby arrives!!
I got most of my nut/seed ingredients from Trader Joe’s and dried fruit ingredients from Aldi. The whole wheat flour came from Trader Joe’s too, so this is a budget friendly recipe too 🙂
I just wanted to add that everyone in my house loves these!! The halved muffin cup was the perfect size for us and it was a delicious breakfast treat that’s nice and healthy and filling. I’m sharing this recipe with everyone lol!!
Thank you Stacey, really appreciate when people leave comments after trying my recipes
!
Trader Joe’s is a perfect place to pick up all the ingredients for these muffins
Does anyone know if you can substitute the wheat flour for coconut or almond flour. I would love to make these but am steering clear of wheat products. Thanks I’m a newby to baking!
Hi Jennifer, I have made these using a gluten free flour and they turned out wonderfully.
I pinned these muffins a long time ago but I haven’t made them because of the pineapple. The kids won’t eat anything with pineapple. Is there a substitute? I’d love to make these for breakfast! Thanks!
Lita, you could try using applesauce instead, although you can’t really taste the pineapple in the muffin and I bet the kids would’t even notice it.
Wow, i’m glad to have found your recipe. I went out and purchased the ingredients, and made them immediately.
These are absolutely incredible, chewy, sweet enough, and filling. My mixing bowl looked like there was going to be too much, however your photo of muffin tins heaping full, helped with the quantity and made perfect muffins. I baked these in a n electric oven for 40 minutes which was perfect. These are absolutely the greatest. Thank you for your recipe. I will also try some of your other items, THANKS!
Thank you so much Paul, yes they are heaping full before baking! Hope you enjoy some of my other recipes.
I’ve made these twice (with einkorn flour) to RAVE reviews from my family! It yielded 20 muffins for me and I heaped them pretty full! Not a bad thing, but since I always follow recipes to a T , it throws me off!
Hi Kelly, I don’t know what einkorn flour is, but I have made this recipe 100’s of times (not kidding) and I have always only gotten 12 muffins. The batter is really thick and I do heap it up high. Not sure why you get 20, but glad you enjoy them. Thanks
These look amazing and they’re currently in my oven. The thing is, im 99% sure I put a whole extra cup of oil in my batter by mistake. (Weird measuring cup I’m not used to, and baking with a toddler!) I was thinking they sure look oily….lol!! Im so disappointed !!! I’ll have to try again but probably not today. Lol…
Oh my, I remember those days, nothing was a simple task with a toddler around. Who knows they may turn out just fine, let me know.
This looks delicious! I can’t wait to try it. I know it makes it less healthy, but could I substitute regular white flour for the multi grain in the same measurement?
Hi Holly, yes you could substitute white flour (same measurement) or even whole wheat flour. I’ve actually done this recipe with gluten free flour for a friend and it turned out wonderfully.
These look delicious! my family loves the Protein Bars so I want to make these muffins. Does the cinnamon flavor standout? or is it strong? my son isn’t a huge fan and 1tbs may be the killer for us. Can you think of any other substitue I could add? would love to know what you think of! maybe orange zest, would I add same amount? Happy vibes from Australia! 🙂
Hi Laureen, I came across this amazing recipe on Pinterest. My husband and I love these muffins and often include them in our meal prep for the week ahead (and freeze the rest for a later date). So delicious, protein packed and is really like a meal in a muffin cup. I featured this recipe on my blog this month: http://www.yourstodefine.com
Love your blog and happy to connect with a fellow Canadian as well 🙂
Thank you Melissa, I can’t tell you how many of these muffins my family has ate over the years. Love them.
Any idea what the nutritional profile is for these muffins?
Hi Fatima, I don’t have the nutritional profile for the muffins. Just being a home cook and not a nutritionalist I don’t usually worry about it.
Just wanted to say thank you for this recipe. We made them and loved them, so yummy. I only used 1ts cinnamon and added the zest of an orange rubbed in with the sugar and used it’s juice to soak the dried fruit just to plump up a bit. These are the best morning glory style muffins our family has made and we’ve tried many. So good for the kids to get all that goodness into them. Well done, Laureen.
Thank you so much Annabelle 🙂
These are amazing! I will definitely be making these often
These are amazing! I definitely will be making these my breakfast staple.
Thanks Shannan, I just baked up a batch for my son to take with him to a big track meet he’s competing in this weekend
Looks really good. Can hardly wait to get all the ingredients.
Love to hear back Betty after you make them.
I had to add some liquid as the mixture was way too dry. I went back over the recipe several times to make sure I didn’t miss something. Maybe because I used coconut flour. They are in the oven so will have to see.
I have made this recipe as is hundreds of times and its always turned out amazing, so I’m sure it must have something to do with substituting with coconut flour.
I just made these muffins today! They are delishes! I’m glad they freeze well, I like to cook once and eat many times. These are great for a healthy breakfast.
Thats awesome that you enjoyed the recipe, and yes its awesome that they freeze so well.
Hello Laureen, I can’t wait to Make the Fuel To Go Muffins but have a question about the flour. Is it okay to use Robin Hood Bread Bend Multigrain flour. I couldn’t find regular multigrain flour.
Hi Suzanne, yes that will work great, even whole wheat flour will work. The batter will be really thick so heap the muffin cups really full!!
substitute for eggs..I dont eat eggs…
Hi Mamta, I’m not sure of any substitution for eggs, so I can’t help you with this question.
Thank you for these really yummy
‘Fuel To Go’ Muffins Easy to put together and full all good things.
Thanks Thia, they may take a bit longer to put together because of all the ingredients, but so worth it.
Yay, finally found a recipe like this without nuts. But I also have coconut allergy, what can I use instead? (just recently started baking)
Hi Helga, just skip the coconut. They should turn out just fine without it.
I just made these with Gluten Free flour, walnuts, all the seeds and dried apricot. They are delicious. I’ll be freezing some for breaky on the go. Thanks
I have made them with Gluten Free flour before as well and they turn out terrific, and they freeze so well. Thanks for trying my recipe 🙂
Wow they look scrumptious and not as naughty as other muffins I like. I will definitely try these at home to test them and then will make 4 batches at work (I work in a hospital kitchen). We have a ‘Vitality Day’ once a week which means we will give the patients healthy snacks and treats. These look perfect!
Thank you so much for sharing.
Thank you Cilia, I’m sure everyone will love them for your Vitality Day 🙂
I am on to my second time making these… The first time I made muffins and this time I made them into cookies using the same recipe… I grind my own almonds to use instead of flour and zucchini works just as well as carrot. These are incredible, my picky toddler loves them. Very flexible recipe thank you for posting!
Thank you Mama, yes I love this recipe for tossing in whatever you have on hand and like. I have used dried cherries and dates in it as well.
I absolutely love the taste of these muffins and as a bonus, they are very healthy as well. Will have them in place of my bran cereal. Yum!
Thank you Violet, I’ve been making these for so many years, and never get tired of them.