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
Any hints on baking with a convection oven? I just got a new stove that has a convection oven and I haven’t tried it yet. Thanks!!
Hi Sue, I do most of my baking in a convection oven and love it. My convection oven automatically converts a regular temperature to convection.(about 25º lower) Things like muffins tend to rise a bit higher and get a nice crusty top. For baking things like pie you have to keep an eye on the top browning too much before pie is baked. This is easily solved by covering with foil as it bakes.
These muffins have been my breakfast for almost 6 months. I tweeked the recipe a couple of times by substituting zucchini for the carrots and I use only a 1/2 cup of brown sugar or honey instead of a full cup. I also add a 1/2 cup of ground flaxmeal for extra fiber and finally I add in some 70% cocoa chocolate chips because doesn’t a bit of chocolate make everything better? Thanks for a great recipe!!
Hi Lois, how fantastic. My son goes through phases where he lives on them as well. Some great substitutions your have!
Just made these, they are delicious! I did have a problem with them being a little doughy, even after cooking longer. I think it may be because I mixed them with the Kitchen Aid, instead of by hand. The other changes I made were using fresh crushed pineapple and 1 1/2 cups of pumpkin seeds for the entire seed amount called for. I will definitely try the recipe again and just hand mix them. I also got 24 muffins instead of 12, so I know I did somehing wrong! Thanks for the recipe!
Hi Joy, I think the kitchen aid for sure would have over mixed them. When making muffins dry ingredients should be added to wet ingredients and only stirred until incorporated, never overmix. Also did you drain the pineapple really well? I make my muffins heaping full and have only ever got 12. Let me know if you have any other questions. I sure hope you try the recipe again, its one of my all-time favourites!
Great tip for gluten free, thanks Elfie
Could I use Gluden Free flour ? If so, what measurement?
Hi Lisa, absolutely. In fact I have made them with gluten free flour and used the same measurement as regular flour.
I use Robin Hood Multigrain flour, but maybe it is only available in Canada. Whole wheat flour will work, or any kind of flour with a variety of grains in it. If in a pinch, just plain all purpose flour will work. Measurement for any flour stays the same. I’ve even made these with gluten free flour.
Do you have the nutritonal info for these
Hi Nicole,
At this time I’m not set up to do the nutritional info. I am working on changing the recipes to include this info.
I just finished making these after finding the recipe on Pinterest. They taste fantastic!
Mine turned out a bit differently and did not rise at all, but they cooked perfectly and didn’t burn at all.
It might have something to do with my omitting the pineapple, used flax seeds instead of hemp seeds and omitted the sunflower seeds too.
I wouldn’t think this would change the recipe to keep it from rising but, as I said, it didn’t matter!
Thank you for sharing it!
Hi Joe, when mixing the dry ingredients to wet, did you stir just enough to combine them? Overmixing can cause the batter to be more runny than it should be. My batter is always very very thick and I pile the muffins tins high, only making 12 muffins. The muffins don’t rise a lot, they are just packed really high. Have a look at my step by step photos. Glad you like the taste of them.
Hi Lauren, I would like to make muffin tops with this recipe. Can you tell me what the baking time and temp would be?
Hi Colleen, I can’t really say for sure. I would just bake them until tops look crunchy and golden brown.
Colleen, I just read your question, and I imagine you’ve figured out what to do, but for others who haven’t, this is what I’ve done. I recently turned 3 other fiber-rich muffin recipes into muffin tops / breakfast cookies (a la the commercially available BelVita breakfast cookies by Christie).
Using a 1/4 cup measure, I scooped a flat amount of batter, then placed it onto a parchment-lined baking sheet, slightly shaped / flattened the batter, and baked for approximately 20 minutes, at the same or slightly less heat (25* cooler oven) as the muffin recipe, with 8 per cookie sheet. I found I usually got 18 muffin tops from a 12-muffin recipe.
I’m guessing it might be more with this recipe, since instead of filling the muffin cup 3/4 full, the recipe calls for them to be mounded high, above the surface of the muffin cup, so conceivably this recipe might make 24 muffin tops. I need to make a trip to Bulk Barn for a few things before I can make these.
I have made these from your recipie before and they were delicious. I’ve just made them again and they look really oily in the oven. In your recipie it says 2/3 Cups oil. I don’t remember picking up on it before,but do you mean two thirds of a cup OR two or three cups? Thanks. Georgina
Hi Georgina, it is 2/3 of a cup of oil.
Superb! Amazing how these hold together so well. I did some substitutions:
– mix of fresh orange, banana, pear, mandarin in place of the drained pineapple
– raisins and dried apricots instead of sugar, cup for cup – food-processed them with the fresh fruit
– flax egg instead of egg
– my flour was a mix of coconut flour, potato flour and tapioca starch
Thanks so much for this recipe!
Some great substitutions Lee!
I just made a double batch of these, didn’t have two apple so used zucchini and Cloud 9 GF flour, got it at Costco and a multi grain and no nasty taste like bean fours. Got 48 good size muffins, I like to have muffins on hand for when I have go shopping so will always have GF food for a coffee / tea break. I also added some protein powder with the flour. Fresh out of the oven and had to taste. YUMMY. My hubby just had one and didn’t know they were GF, he said wow these are good, I haven’t told him yet they are GF😜😜😜
Thank you Reva, some great adaptations you made. These are my family’s all time favourite muffins!
Can you sub fresh fruit (cranberries, blueberries etc.) for the dried?
Hi Jo Ann, I am pretty sure fresh fruit would not work as it would make the muffins too mushy, but I have not tried it myself.
Made these muffins this morning! They taste amazing. I too had 24 muffins as an end result this may be caused by the size of muffin tin and how heaping you fill the tins. This will be a go to for my family too. Next batch I will cut sugar in half. Will let you know how they turn out. Thank you
A girlfriend of mine comes over once a week to do a little baking. With the new year here, we’ve been searching for some lighter options. We came across your recipe and tested it out. We love these muffins! We decided to go all-out healthy and try it with fair trade coconut sugar (cheap at any bulk foods store) and they still turned out great. They were a tiny dry, maybe we’ll add a banana to the mix next time. With all those goodies crammed in there, we don’t even miss the butters and candies! 🙂
Thank you Katelyn, coconut sugar is a great substitution. These are a hardy muffin that will keep you going all day.
I love these. I live on these. Email me if you want the nutritional information on these muffins. I worked hard to figure it out so I would love to share it so other people can use it too.
As a teaser: Each muffin only has 39 calories in it!
Cheers!
Please send nutritional info. I appreciate the work to research this. Thank you so much
Anne
Added nutritional info
I don’t see the nutritional info anywhere on the page. Am I blind? LOL.
Hi Tracy, I had them posted, but then realized they weren’t calculated correctly. I will work on redoing and reposting soon.
Please send the nutritional information to me. Thank you for taking the time to figure it all out.
its under the recipe
I still don’t see the nutritional info 🙁
Where can you get multigrain flour? I used to use it all the time to bake bread but lately haven’t been able to find it. I am from US and look for it when I am visiting in Canada. I also would like to see your nutrition information on these muffins – they look and sound amazing.
Hi Colleen, it does seem hard to find lately, but whole wheat flour works great in this recipe as well.
I have multigrain hot cereal that we use in place of oatmeal once in a while so I ground it up in my Ninja and used 1 cup of it as it is much denser than bought multigrain flour and then I used 1 cup of white flour. Would have used whole wheat flour or sproughted grain flou but I didn’t have any.
I have made these three times now! I use less sunflower seeds and add flaxseeds and then I use one cup carrots and one cup zucchini! So yummy- thank you for sharing with all of us! I love these muffins- have you ever tried to leave out the sugar or substitute a different sweetener???
Jessie
These muffins are great with so many different kind of substitutions. I have not used any sugar substitutions but if you look through other comments some others have tried with this recipe. So glad you enjoyed the recipe!
Hi! I haven’t tried it with this recipe yet but I use coconut sugar in all my muffins as a substitute for refined sugar and it has always worked out great 🙂
Love to hear back if you try the recipe with Coconut sugar Emily
Would love to know the calorie count on these muffins.
Hi Barb, I actually don’t have a program that does calorie counts
I made these as part of a lunch for a group of trail builders. The first person who munched into one declared them “the best muffins he’d even had”! They were ALL gone within minutes. I am definitely adding these to my “must bake” list!
They don’t last long in my house either! So glad everyone enjoyed them Hilary.
Do you think I could substitute flax seeds for the hemp seeds?
Absolutely Jennifer, they make a great substitution
Hi! These look amazing, I’m going to try this recipe tomorrow. I’m Just wondering if you’ve ever added any more liquid to the recipe or found it too dry when mixing? I’ve made similar recipes that have called for apple sauce.
Hi Emily, the batter will be really thick, but I have never found they were dry and I’ve been making these muffins for a very long time
Hi. These muffins are great. I was wondering if oats or oat flour can be substituted instead of the multi grain flour?
Hi Zar, oats won’t work, the best substitution for multigrain flour is whole wheat flour. Same measurement. Enjoy
Hi Zar. I could not find multi grain so i took whole wheat and white flour and oats . Same amount asked but mixed up. And made sure i put the chai and hemp in and they were delicious. One of the best muffin recipe. And a perfect breakfast or lunch replacement when on the go
Can you use white flour instead of Multigrain?
Yes Donna white or whole wheat flour can be used in this recipe
HI there! Great recipe. What can I use to replace pineapple ? My partner is allergic to citrus. Any suggestions? Thanks in advance,
Sarah
Hi Sarah, you could try adding a cup of fresh pears, or 1 extra apple.
We love these muffins! I add hemp protein powder for a boost. Take one to school every day for breakfast. Keeps me full until lunch. Highly recommend. I always make a double batch to freeze for later. Bake mine at 425 for 10 min then down to 350.
Yes Lysha they keep you fuelled until lunch for sure!
I made these muffins this evening and oh my! They are delicious! I’m gluten intolerant, so I substituted almond flour, delightful! Thank you for sharing!
So glad you enjoyed the recipe Erica, I have made a gluten free version as well and they are still amazing!
Hi Erica….. Just wondering did you use the same amount of almond flour as the whole grain flour. I am diabetic and there are less cats in almond flour.
Hi Erica, I’m not sure almond flour would work as it bakes differently from whole grain flour. I have made them with a gluten free flour and they turned out nicely.
Awesome. I was going to ask that question also