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
Video
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.
Notes
Nutrition
these are so tasty! I substituted applesauce for oil and it worked out great! Also use whole wheat flour. Added nuts.
Is this 12 dozen or 1 dozen? It is written Serves- 12 dozen.
Thanks for catching that Divina, it is 1 dozen.
I made these for brunch yesterday and was totally in heaven. I made a few substitutions to fit my diet a little. I used flax eggs instead of real. I used 1/3 cup olive and 1/3 cup coconut oil. I couldn’t find multi grain flour in bulk so I used sprouted wheat flour and used 1 1/2 cups and used 1/4 cup almond meal and 1/4 cup vanilla protein power. I also added some ground ginger and a little bit of walnuts. My whole family loved them and couldn’t believe they were vegan. I am super impressed with the recipe and excited to try them again bu reducing a bit of sugar and more almond meal & protein powder next time. LOVE THEM!!
So glad you enjoyed the recipe, and love how you adapted recipe to fit your diet!
Do these freeze well?
They sure do!
Carolyn, whole grain or whole wheat flour should work
Thanks! I have whole wheat flour, so will go with that….can’t wait to try them!
Don’t have multi grain flour. What can I use in place of it? Thanks!
Anyone have any luck with using say Stevia as sugar replacement or honey…. and greek yogurt or applesauce instead of oil?
I use 1/2 cup stevia,1/2 cup sugar,and use avacado oil.
Works great,best muffins ever!
Bob’s Red Mill has GF Flour and have just launched their GF 1:1 baking flour – use for all your recipes – already has the xanthan gum in the mix……check out your local stores and ask for it if not stocked!
What brand of multi grain flour do you recommend?
I always use Robin Hood.
Where can I find Multigrain flour?
Hi Billie, I’m from Canada and our local Safeway carries it. Robin Hood is the brand name. But if you can’t find it whole wheat flour will do or a cracked wheat flour. I’ve even made them with gluten free flour. Same measurement for all.
Could I substitute anything for the olive oil – say applesauce? or coconut oil? (not sure if thats much of a difference) Would like to reduce the oil but keep them moist and yummy. Can’t wait to try them – they are alot like my morning glory muffins and we love them! Thanks for sharing!!
Hi Jody, I haven’t used anything but olive oil or sunflower oil so I can’t say what substitutions would work, time to experiment, let me know if you try any substitutions and how they turn out, thanks.
Thanks for the note – will let you know 🙂
applesauce will work.
I have made healthy muffins with apple sauce and although delicious when fresh, I found they went a little dry quickly. so the next time I used half the amount of oil and half apple sauce and it made them more moist. or you can use canned pumpkin or mashed banana.
This recipe looks delicious however I will try the flax egg for my daughter. I see someone mentioned below they used flax egg and they turned out great. Thanks for the hint
Some great adaptations to the recipe Lorie!
I make these all the time. I didn’t have olive oil or veg oil which I always use. I used coconut oil and they were mushy. Not good at all. I threw them out.