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 an amazing breakfast muffin or after school snack. We call them in our house “Athlete Fuel”. This nutrient dense muffin tastes amazing and fills you up. One of my All Time Favourite Recipes!
Fuel to Go Muffins
Ingredients
- 2 cups multi grain flour
- 3/4 cup sugar
- 1 tbsp cinnamon
- 2 tsp baking powder
- 1/2 tsp 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 oz 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 tsp 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
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.
mamta says
March 18, 2016 at 3:30 amsubstitute for eggs..I dont eat eggs…
Laureen King says
March 18, 2016 at 8:16 amHi Mamta, I’m not sure of any substitution for eggs, so I can’t help you with this question.
Thia says
May 15, 2016 at 5:35 amThank you for these really yummy
‘Fuel To Go’ Muffins Easy to put together and full all good things.
Laureen King says
May 15, 2016 at 9:03 amThanks Thia, they may take a bit longer to put together because of all the ingredients, but so worth it.
Helga says
June 18, 2016 at 2:22 pmYay, finally found a recipe like this without nuts. But I also have coconut allergy, what can I use instead? (just recently started baking)
Laureen King says
June 18, 2016 at 2:29 pmHi Helga, just skip the coconut. They should turn out just fine without it.
Kirsty says
June 18, 2016 at 11:44 pmI 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
Laureen King says
June 19, 2016 at 6:37 amI 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 🙂
Cilia says
July 5, 2016 at 4:50 amWow 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.
Laureen King says
July 5, 2016 at 6:38 amThank you Cilia, I’m sure everyone will love them for your Vitality Day 🙂
Mama says
August 18, 2016 at 8:05 pmI 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!
Laureen King says
August 19, 2016 at 8:29 amThank 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.
Violet Marcoux says
September 28, 2016 at 5:54 pmI 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!
Laureen King says
September 28, 2016 at 6:45 pmThank you Violet, I’ve been making these for so many years, and never get tired of them.
Sue says
November 9, 2016 at 6:48 pmAny 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!!
Laureen King says
November 9, 2016 at 10:47 pmHi 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.
Lois Griffin says
January 11, 2017 at 10:53 amThese 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!!
Laureen King says
January 11, 2017 at 8:23 pmHi Lois, how fantastic. My son goes through phases where he lives on them as well. Some great substitutions your have!
Joy Austin says
January 19, 2017 at 2:50 pmJust 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!
Laureen King says
January 19, 2017 at 6:05 pmHi 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!
Lisa says
February 7, 2017 at 9:25 amCould I use Gluden Free flour ? If so, what measurement?
Laureen King says
February 7, 2017 at 9:46 amHi Lisa, absolutely. In fact I have made them with gluten free flour and used the same measurement as regular flour.
Laureen King says
February 7, 2017 at 5:13 pmI 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.
Nicole says
March 2, 2017 at 10:14 amDo you have the nutritonal info for these
Laureen King says
March 2, 2017 at 6:43 pmHi 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.
Joe says
March 19, 2017 at 2:45 pmI 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!
Laureen King says
March 19, 2017 at 10:49 pmHi 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.
Colleen says
March 20, 2017 at 7:02 amHi Lauren, I would like to make muffin tops with this recipe. Can you tell me what the baking time and temp would be?
Laureen King says
March 20, 2017 at 3:40 pmHi Colleen, I can’t really say for sure. I would just bake them until tops look crunchy and golden brown.
Annie says
December 6, 2017 at 2:28 amColleen, 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.
Georgina says
April 2, 2017 at 12:45 pmI 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
Laureen King says
April 2, 2017 at 12:57 pmHi Georgina, it is 2/3 of a cup of oil.
Lee Fraser says
August 3, 2017 at 5:08 pmSuperb! 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!
Laureen King says
August 8, 2017 at 6:58 amSome great substitutions Lee!
Reva Djos says
September 9, 2017 at 2:48 pmI 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😜😜😜
Laureen King says
September 9, 2017 at 2:59 pmThank you Reva, some great adaptations you made. These are my family’s all time favourite muffins!
Jo Ann says
October 17, 2017 at 2:41 amCan you sub fresh fruit (cranberries, blueberries etc.) for the dried?
Laureen King says
October 17, 2017 at 5:29 amHi 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.
JoAnn says
November 12, 2017 at 10:51 amMade 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