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 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
Hi Georgina, it is 2/3 of a cup of oil.
Hi Lauren, I would like to make muffin tops with this recipe. Can you tell me what the baking time and temp would be?
Hi Colleen, I can’t really say for sure. I would just bake them until tops look crunchy and golden brown.
Colleen, 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.
I 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!
Hi 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.
Do you have the nutritonal info for these
Hi 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.
I 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.
Could I use Gluden Free flour ? If so, what measurement?
Hi Lisa, absolutely. In fact I have made them with gluten free flour and used the same measurement as regular flour.
Great tip for gluten free, thanks Elfie
Just 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!
Hi 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!
These 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!!
Hi Lois, how fantastic. My son goes through phases where he lives on them as well. Some great substitutions your have!
Any 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!!
Hi 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.