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
I 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!
Thank you Violet, I’ve been making these for so many years, and never get tired of them.
I 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!
Thank 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.
Wow 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.
Thank you Cilia, I’m sure everyone will love them for your Vitality Day 🙂
I 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
I 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 🙂
Yay, finally found a recipe like this without nuts. But I also have coconut allergy, what can I use instead? (just recently started baking)
Hi Helga, just skip the coconut. They should turn out just fine without it.
Thank you for these really yummy
‘Fuel To Go’ Muffins Easy to put together and full all good things.
Thanks Thia, they may take a bit longer to put together because of all the ingredients, but so worth it.
substitute for eggs..I dont eat eggs…
Hi Mamta, I’m not sure of any substitution for eggs, so I can’t help you with this question.
Hello Laureen, I can’t wait to Make the Fuel To Go Muffins but have a question about the flour. Is it okay to use Robin Hood Bread Bend Multigrain flour. I couldn’t find regular multigrain flour.
Hi Suzanne, yes that will work great, even whole wheat flour will work. The batter will be really thick so heap the muffin cups really full!!
I just made these muffins today! They are delishes! I’m glad they freeze well, I like to cook once and eat many times. These are great for a healthy breakfast.
Thats awesome that you enjoyed the recipe, and yes its awesome that they freeze so well.
I had to add some liquid as the mixture was way too dry. I went back over the recipe several times to make sure I didn’t miss something. Maybe because I used coconut flour. They are in the oven so will have to see.
I have made this recipe as is hundreds of times and its always turned out amazing, so I’m sure it must have something to do with substituting with coconut flour.