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 would like to leave out the coconut, what would you suggest for a substitute?
Hi Sally, it would be ok to use leave the coconut out
I couldn’t find multigrain flour in my local stores, so I substituted Kodiak Cakes Power Cakes Flapjack and Waffle Mix, Buttermilk flavor. I had bought a 3-pack of this from Amazon and didn’t like them for waffles, but this mix was awesome for these muffins! Last time I made the muffins with a 50/50 mix of white and wheat flour, and they were good, but they were much better with the Kodiak Cakes mix today. When I changed my Kodiak Cakes mix review on Amazon, I put in the link to the muffin recipe so that the other people who buy Kodiak Cakes mix will know how well it works. Plus, a 20 oz box of Kodiak Cakes mix yields 4 cups of flour, which is exactly what is needed to make a double batch of the muffins.
Another tip: if you live near a Trader Joe’s, they have a lot of un-sulfured dried fruits with no added sugar.
Awesome, awesome recipe, and thank you so much for posting it! My daughter is severely allergic to tree nuts and can’t eat holiday fruitcakes or nut muffins. So, she really, really loves these muffins!
So glad you enjoy the recipe Madeline, thanks for the great tip for the Kodiak mix. My son is severely allergic to tree nuts as well and this is one of his all time favourite recipes.
I make these wonderful, versatile muffins all the time. I use G.F. Flour, flax eggs, double the coconut, doulble the dried fruit, double the seeds, 2/3 c. Applesauce and only 2 Tbsp. Oil. I get 24 ncredible muffins that I freeze and pull out as needed. We all love these wonderful muffins. Thanks for the recipe. I also throw in a scoop of protein powder, 1 c choc. Chips and 3 Tbsp. Cocoa. Thinking of using pumpkin purée in place of applesauce next time.
Wonderful way to adapt the recipe Judy!
These are the most delicious muffins I have ever baked! They are delicious, moist, and very filling. I followed the recipe as written. Thank you!
Thank you Lilylith, they are my family’s all time favourite!
I think it’s about time I wrote a review since I’ve been making these religiously for about 2 years now! I absolutely love these muffins. I have them for breakfast almost every morning and I love how easy they are to take on the go (I never travel without them) and how they keep you full for HOURS! I suffer from IBS and the best way to regulate it is to get lots of fiber into my diet, so these have been so helpful to me. I’ve done some variations depending on what I have around and they always turn out well. THANK YOU for this recipe!!! 🙂
thank you very much for leaving me a comment. I am so very glad this is a go to recipe for you and how nice to hear it helps you with your IBS. Take good care and thank you.
Love these muffins. Sugar not required!
Thank you Lisa
Lisa, do you completely cut out the sugar and it turns out the same? Any replacement? Thanks!
These are great muffins. As another user commented that they used kodiak cakes waffle mix, I used the mix instead of whole grain flour, came out great. Also I reduced the sugar to 1/4 cup coconut sugar, 11/2 cup of dried fruit to 1/4 cup of raisins, also skipped the oil entirely but increased 1 grated apple to 3 grated apple. The muffins tastes great and keeps me fuller longer. Can’t wait to eat them tomorrow morning for breakfast with a side of smoothie.
Tried these muffins today. They are high carb for a Diabetic, but figured if this is the meal they would work. Used chopped dates for one of the dried fruits so figured that would be sweet enough with out the sugar. Also made a mix of soft whole wheat f lour, rye flour, rolled oats and coconut flour that I had on hand.
Have to limit them, but each is a meal.
Has anyone tried subbing the sugar for Maple Syrup? I’ve (unfortunately!) just come across this recipe and CAN’T WAIT to try them!
Amazing recipe! We just followed it exactly as described and came out delicious. The crunchiness of the seeds with the moist of the pineapple and coconut oil (I used as a vegetable oil) were so perfect. Its moist inside and crunchy outside – fantastic!
Thank you Alessandra. I appreciate you taking the time to leave a comment. These are my all-time favourite muffins.
These are delicious! The batter is very thick, not super wet but the muffins are nice and moist. Really great flavour and very filling. They make a perfect on the go breakfast.
Thanks Amanda, yes the batter is very thick but bakes up beautifully with moist muffins.
Do you have the nutritional breakdown for these?
Updated to include nutritional count. I usually make 12 muffins so the calorie count would be higher.
Has anyone made these with gluten free flour? If so how did they turn out? Or what other gluten-free multigrain flours are there to try? The
Hi Kathleen, I have made them with gluten free flour and they turned out wonderful. It was a mix I bought at our local organic grocer.
Thank you for this great recipe. I tried them with Bob’s Red Mill Gluten free all-purpose baking flour. My family loved them.
Cheers, Brett J
Hi, i only can find a mix grain bread flour. Is this flour going to be ok? Thanks
Hi Albina, yes that should work well.
What could you substitute for the sugar? Honey? Applesauce?
Hi Mary, I can’t really say as I haven’t either this recipe.
Can honey or brown sugar be substituted for the sugar?
Hi Paul, I can’t really say as I haven’t tried this recipe with either.
Do they freeze well ?
They freeze very well.
I use swerve or stevia for sugar, turn out great
Excellent! Thank you!
Where or who is multi grain flour made by? Can’ t find it!
Hi Janice, I buy Robin Hood Multigrain flour which is in most grocery stores in Canada. It seems to be a bit harder to find in the US. Any whole grain, whole wheat or even all purpose flour will work as well.
Thanks for your prompt answer. I am also curious about the effects of all the seeds, mainly chia, hemp and pumpkin seeds on people who are diabetic and also take blood thinners.
Anybody have any thoughts on this?
Hi Janice, I really have no idea, hopefully someone else can answer.
Hi Laureen,
I stumbled onto your website last week as a result your recipes put me into a cooking mood. So Saturday I made the egg bites recipe —- Delish! I then made the Italian Turkey Soup recipe — also Delish! And finally, I made these fuel to go muffins, but I used All Purpose flour because that was what I had on hand —also Delish! I felt like I was satisfying my sweet tooth with these muffins and at the same time eating something that was also healthy. Thank you for posting your recipes. Now I must search for more recipes that I’d like to try. 🙂
Karen thank you so much for trying my recipes!! I am thrilled that you enjoyed them and do hope you try many more. The Fuel to Go muffins is my most treasured recipe.
Obsessed with these. Thank you for this, it’s one of my new favorites! I wish I had found it sooner.
I never get tired of these muffins and I’ve been making them for a very long time. Thank you Emily.
Can you sustitute something else for the eggs
Hi Carol, I have never tried this recipe with egg substitutions so I can’t really recommend anything, sorry.
Hi, you can use flex seed powder. In my recipes I use 1 table spoon for 1 egg and it works really well.
Just made a double batch of these to freeze. I had searched high and low to find a healthy recipe for this purpose, because I am headed to the hospital in two days to have my first baby. I’m so excited to have these muffins as a quick treat that just needs to be thawed/warmed up during those first couple weeks. These are delicious and so healthy! The hardest part is mixing the wet ingredients into the very thick batter, especially since I doubled the recipe, but my husband stepped up for that part. Thank you for such a great, creative recipe!
Congrats Rachel on your baby. How exciting. These muffins will be great to have in the hospital. Wishing you the very best.
Can you substitute sugar for stevia?
Has anyone tried these using coconut oil?
I have used coconut oil, the results are just fine. 🙂
Thanks Michelle, great to know!
I always use avacado oil, very good
These are so delicious! My family loves them! Thank you!
Thank you Jenna, can I ask you a favour to 5 star rate it. This helps my google ranking.
These are the very best muffins I have ever had!
I make them all the time,!
AlWays have some in the freezer
Thank you Jan for taking the time to comment and rate my recipe. Glad you enjoy the recipe!
I know I could probably use a sugar substitute. But could you use coconut or almond flour instead of multi grain flour?