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
Ingredients
- 2 cups multi grain flour
- ¾ cup sugar
- 1 tablespoon cinnamon
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup shredded coconut
- ½ 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
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- ¼ cup chia seeds
- ¼ cup hemp seeds
- 3 eggs
- ⅔ 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
Fuel to Go muffins smell incredible baking in the oven. I love eating them warm, but they also freeze very well.
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!
JoAnn Roeter says
I know I could probably use a sugar substitute. But could you use coconut or almond flour instead of multi grain flour?
Janet says
These are wonderful and even my daughter who doesn't normally like healthy muffins likes them!
Laureen King says
Thank you Janet they are a big hit with anyone I make them for.
jennifer says
Any suggestions for subbing the pineapple out? My son is allergic to citrus (pineapple mist of all.
Laureen King says
Hi Jennifer, I would try adding an extra apple to replace the pineapple.
Sarah says
Hi. I would try grated zucchini.
Loretta says
I loved this recipe. I was unable to multigrain four. I used a mix ground wheat flour mixed with rye flour and rice flour.
It came out but I am curious about the multigrain flour.
Laureen King says
I use a brand called Robin Hood multigrain flour which is readily available in Canada. It is a blend of whole wheat, cracked wheat, cracked rye and whole flax. When I lived in the US I couldn't find the same type of multigrain flour, but whole wheat flour works well. I have even used all-purpose white flour with success.
Monica says
Can you recommend a substitute for the coconut flakes? I am allergic to coconut
Laureen King says
Monica, I would just omit the coconut.
Gin says
Best muffins ever! Perfect recipe exactly as is, or substituting gluten free flour for my granddaughter!
Laureen King says
Hi Gin, thank you. I have made these as well with gluten free flour and I find they taste just as good!
Cathy says
Theses muffins were excellent. I used frozen Saskatoon berries instead of dried fruit. I used apple sauce instead of grated apple. So moist!
Laureen King says
Excellent Cathy, I love Saskatoon berries!
Mike says
My daughter made these for me for my birthday and I'm very pleased. The first batch didn't turn out very good because she didn't use fresh ingredients. The second batch with fresh ingredients was perfect. I've been eating 1 per day and savoring every bite.
Laureen King says
Mike, how nice of your daughter to make these muffins for you. They take a lot of ingredients, but so worth it!
Emily says
Hey was just wondering can you substitute the dried fruit for frozen?
Laureen King says
Emily, I think frozen fruit would make the batter too watery and they wouldn't bake up the same.
Mary says
What about applesauce to replace the oil?
Annette says
I’ve probably made these muffins a dozen times so far. I am vegan and eat whole food plant based, so my vegan whole food version of these is: instead of the eggs I use “flax eggs” 1tbs flax meal & 1tbs water mixed together and sit for about 5 minutes makes 1 egg. So of course for this recipe I times that by 3. For the oil I use applesauce 1-1. For the sugar I use organic coconut sugar (well, actually I use organic everything in this recipe- except the baking powder. They come out perfect! I’m going on a big hike tomorrow and knew exactly what I’ll be needing in the ol’ backpack- FUEL TO GO MUFFINS! Thank you so much for these!!!
Kim says
These were amazing muffins, my family and coworkers loved them. I don’t feel bad eating them with all that goodness in them! Thank you!
Cindy says
Can I make these without pineapple? What would be a good substitution? No one in my family likes pineapple.
Laureen King says
Hi Cindy, yes just leave the pineapple out and add more apple and carrot.
Jackie Mahoney says
Can this be made in a square tin or loaf tin and would the timings be different
Laureen King says
Hi Jackie, I can't say for sure, as I've never made them other than as muffins.
Amy says
We didn’t have carrots so I substituted zucchini. It came out well
Chris says
A no coconut suggestio as I am allergic to it.
Laureen King says
Hey Chris, just leave the coconut out
Fatima says
I made this today and they were so good. Even better than what I expect 😍.
And let me just say am not non for my baking skills 🤣 but they came out so great. So thank you. ❤️
Bren says
Oh my goodness!! Found these muffins with a google search for "nutrient-dense muffins," specifically looking for my kids who are running cross country & need easy-to-eat plus fuel-powered foods between school & practice. I substituted coconut sugar for lower glycemic impact & it worked great. These are AMAZING!! Thank you so much for sharing your recipe. These are going to be a regular staple in our home going forward -- everyone in the family gave them 5-stars. I'm telling all my friends, too! Thanks so much.
Leanne says
I’m not sure how much dried fruit is called for. You say 1/2 cup raisins but then say 1 1/2 cups dried fruit. Please clarify. I so want to make these muffins.
Laureen King says
Hi Leanne, the recipe needs a total of 1 1/2 cups dried fruit which could include my favourites raisins, blueberries and cranberries.
Lynne says
Thanks for asking this Leanne. I was wonder, too.
Jennifer Welch says
Can you please share what brand of multi grain flour you use? Have you ever tried another flour like whole wheat or a combo?
Laureen King says
Hi Jennifer, I use Robin Hood multigrain flour. I think this is very hard to find in the US. Wholewheat flour will work as well. I have even used gluten free flour in this recipe.
Mary says
Hi,
Can I leave the can of pineapple out? I do not like pineapple. This muffin sounds delicious minus the pineapple.
Thank you!
Laureen King says
Hi Mary, you can leave the pineapple out. I would add an extra 1/2 cup of carrot and 1/2 of apple
Diana says
I have no idea why but I followed the recipe exactly and they came our horrible. The taste was bland and not sweet, and they were dry and hard and dense.
Jessica says
Hi!
I have a lot of fresh blueberries to use up - can I use this to replace the dry fruit?
Thanks!
Laureen King says
Hi Jessica, I haven't tried this recipe with fresh blueberries. I am not sure if that may make them mushy.
Wendy Saby says
We love this recipe. I adjusted it to accommodate my ingredients. The muffins are delicious!
No pineapple, I substituted homemade canned berry/peach preserves.
Since the preserves had been sweetened with maple syrup, I only added 1/4 cup of monk fruit (sugar substitute).
Grated parsnip along with the grated carrot to make the amount required.
In addition, I've included 1/8 cup of black cumin seeds + 1/8 cup of sesame seeds
3 tsp egg replacement instead of 3 eggs.
1 cup grapeseed oil instead of olive oil.
Thank you Laureen for this great recipe.
Laureen King says
Fantastic substitutions, Wendy!
Wendy Saby says
Thank you, Laureen.
If you are interested, check me out on lnstagram at creativecomfortfoods
and
sabysiren.com for more photos and recipes
Elaine MacNeil says
I've been making these for my husband for at least 2 years and they're his all-time favourite muffin. He has one every morning with his coffee and never wants to share. I stretch it and get 21-22 muffins each time and freeze them in bags of 3-4. I use all of the recipe ingredients except for omitting the pumpkin seeds and adding 1/c of slivered almonds. Based upon what I do for other recipes, and because these are so dense, I start them in a 425 degree oven for 5 minutes and then lower to 350 for about 20 minutes. This seems to help them rise a bit more. The only down side for me is the amount of prep time because it takes me a lot more than 20 minutes. However, once they're done, I've got three weeks before I make them again, so would highly recommend!
Laureen King says
They are a bit of work Elaine, but so worth it. Glad you enjoy the recipe. My son's favorite!
Christy says
Just made this recipe and is it ever good!!! Even my picky teens love these! I made some substitutions, used whole wheat flour b/c that’s what I had (I usually use spelt flour so I’ll try that next time). I swapped the veg. oil for coconut oil and I used flax eggs instead. Turned out great. Thank you for sharing this recipe, it will be a new go to for a quick on the go yummy snack!
Laureen King says
Wonderful Cristy! Great to find something those teens like.
Marianna says
Excellent
Corinne FitzPatrick says
So Delicious!!!!
I omitted the dried fruit and pineapple and put in diced dates. The crunch of the pumpkin seeds adds such a pleasant surprise!! I doubled the recipe and will freeze them and take out what I need the night before! Love these. Thank you for a healthy & delicious recipe.
Laureen King says
Thank you Corinne, yes love the crunch of the pumpkin seeds. Dates sound very tasty. I have also added dried cherrie. Its a very versatile recipe to add all kinds of dried fruit.