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
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 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.
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 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
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 love making these muffins for months now and I love them they’re delicious. I’m writing to ask you if you have the nutritional information for serving of muffins, now that I’m in the fitness plan i’would like to know. Thank you.
Hi Marna, it is a great muffin recipe. I don’t have the nutritional info sorry.
I used a nutritional calculator and they are 300 calories each. 7.7 great protien
thanks for the info Joanne
I used SparkRecipes calculator and got 415 calories, 7 g fiber, and 6.6 protein. This, of course, is an approximation based on use of dried fruit and type of oil (I calculated with 1 1/2 c. Dried cranberries and canola oil).
IN LOVE WITH THIS RECIPE.
My boyfriend asked me to bake muffins that are nutrient-dense and would fill him up. He wanted them to be healthy but also taste good too. I find many “healthy muffin” recipes either taste horrible or aren’t in fact that healthy. I was blown away with how these turned out. They are packed with flavor and are very nutritious. I chose dried cranberries, cherries and blueberries for the fruit and also added in 1/3 cup mini chocolate chips (I have such a sweet tooth). I baked for 35 minutes and they came out perfect.
Will be baking these again and again and again!
So glad you and your boyfriend liked the recipe, one of my all-time favourite muffin recipes!
These are delicious! Even though I sprayed my muffin tin, the muffins stuck really badly. I guess using paper muffin liners is important!
Yes Lisa, used paper liners!. Baking pans are all made differently, so the only way to make sure you don’t leave half of your muffin stuck in the pan is to always use paper liners.
I tried this recipe. My family loved it. Thank you for sharing.
These are delicious!!!! I ended up with 24 muffins…great!!!, they just didn’t raise like the pics above. This could be because I did 1/2 cup sugar & 1/2 cup applesauce. Eating my second warm one. Does anyone know the nutritional info.???? Thanks for the share!
Hi Catherine, whenever I’ve made the recipe which is hundreds of times, I’ve only gotten 12 muffins. They are piled high as seen in the photos. The applesauce may make them a bit runnier and thus not enable you to pile them high. These muffins are loaded with so much other good stuff, I don’t worry about the sugar. Sorry I don’t have the expertise to do the nutritional info. So glad you sent me a message and enjoyed the recipe!