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
These are the BEST breakfast muffins! I love to share them with friends.
Lots of ingredients, but so worth the time.
Can you use whole wheat flour? Where do you get multigrain flour? Thanks
Hi Mary, It seems hard to find in the US, but yes you can use whole wheat flour.
These look good, what can I substitute for the pineapple, we have allergies for it?
I would add extra apple or carrots, then eliminate the pineapple.
Hi. Could I use this recipe and bake in 9×13 pan instead? Thanks!!
Hey Cassie, no I don’t think this recipe would bake up very well in a cake pan.
Delicious!
I used oat flour instead of whole wheat flour.
I also used coconut oil instead of vegetable oil.
I used sugar substitute : Volupta Erythritol & Monk Fruit Extract Sweetener, instead of regular sugar ( ratio 1:1).
Lastly, I added 1 banana, 1/2 cup ground flaxseed, and 1 scoop of vanilla protein powder.
That turned out delicious and extra nutritious 😋
Thank you for adding all the alternative ingredients I can’t have wheat so this is wonderful 🤗
I’m allergic to pineapple but these muffins look so good. Woud you recommend leaving out the pineapple or substituting it for some other fruit? If so, which fruit?
Hi Michele, you can leave the pineapple out and add some apple chunks.
Excellent muffins! Everyone in our family loves them and they are great for the kiddos to take to school as they are nut free. They’re great for active, growing kids as a healthy energy source.
Thank you, my son lived on these muffins when he was younger and doing sports.
I have made these muffins for friends multiple of times and they are absolutely delicious. Yes, there’s a ton of ingredients, but they are so worth making and they freeze very well too.
Thank you Nancy, love if you would come back and star rate my recipe.
Hello, I never ever post on cooking sites — but these muffins were so good it couldn’t let go unsaid: THANK YOU
Thank you so much Andrew for taking the time to drop a comment!
Love it! Have made it numerous times and always get asked for the recipe!
Look so forward to making these! How do you think using gluten-free flour would work in this recipe?
Hi Betty, yes I have made these using gluten-free flour and they turned out great. I used an organic blend from our local wholefood grocer.
Very, Very, good thanks for the recipe.
Thank you so much Manon.
I would love to make these muffins on the regular. Can you tell me what brand of multigrain flour you use? I’m having a difficult time finding some, but did see Bob’s RedMill does have a multigrain bread mix.
Sorry for the late reply Rhonda, I use Robinhood multigrain flour. This may only be available in Canada. Any kind of multigrain flour will work, as well as using whole wheat flour.
so for the snack bars, the same recipe bake them in a sheet pan?
Hi Karen, the snack bars are a different recipe. Check it out here https://www.artandthekitchen.com/fuel-to-go-homemade-protein-bars/
Awesome recipe. Easy and delish. Can I use same recipe for a load pan? Or would the moisture be an issue?
These are delicious and I was even too lazy to add the apple. Addicting!
My absolute fav, too
This is definitely a favourite of mine and my family! Lots of healthy ingredients and prep but once you have everything it comes together quickly! Thank you for sharing.
I’ve made these twice for camping trips. Baked them in a 9×12 pan for 40 minutes. cut them small. everyone loved them.
How long do they last if frozen in the freezer. How long to put the muffins in oven for if frozen.
I find they keep well in the freezer for up to 3 months. I usually just let them thaw at room temperature.
They definitely stick to your ribs. Not hungry until lunch.
These are great! I used gluten free flour (Cup 4 Cup) and olive oil. I only used 1/2 cup total of dried fruit.
These are great! Made them for the first time today and just loved them! Followed the recipe exactly. Very filling. Should make a great breakfast!
Thank you Deejay for trying my recipe!!
any problem using coconut oil?
Hi Laure, coconut oil will not work. it does not bake the same as regular cooking oil.
These muffins are the JAM! LOVE THEM. My husband has even been eating them for breakfast and he’s quite picky about breakfast. He calls them the make ya’ poop muffins but they are amazing!
Thank you Brittany, love your husband’s name for these lol.