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 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.
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 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!
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 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 made these muffins this evening and oh my! They are delicious! I’m gluten intolerant, so I substituted almond flour, delightful! Thank you for sharing!
So glad you enjoyed the recipe Erica, I have made a gluten free version as well and they are still amazing!
Hi Erica….. Just wondering did you use the same amount of almond flour as the whole grain flour. I am diabetic and there are less cats in almond flour.
Hi Erica, I’m not sure almond flour would work as it bakes differently from whole grain flour. I have made them with a gluten free flour and they turned out nicely.
Awesome. I was going to ask that question also
We love these muffins! I add hemp protein powder for a boost. Take one to school every day for breakfast. Keeps me full until lunch. Highly recommend. I always make a double batch to freeze for later. Bake mine at 425 for 10 min then down to 350.
Yes Lysha they keep you fuelled until lunch for sure!
HI there! Great recipe. What can I use to replace pineapple ? My partner is allergic to citrus. Any suggestions? Thanks in advance,
Sarah
Hi Sarah, you could try adding a cup of fresh pears, or 1 extra apple.
Hi. These muffins are great. I was wondering if oats or oat flour can be substituted instead of the multi grain flour?
Hi Zar, oats won’t work, the best substitution for multigrain flour is whole wheat flour. Same measurement. Enjoy
Hi Zar. I could not find multi grain so i took whole wheat and white flour and oats . Same amount asked but mixed up. And made sure i put the chai and hemp in and they were delicious. One of the best muffin recipe. And a perfect breakfast or lunch replacement when on the go
Can you use white flour instead of Multigrain?
Yes Donna white or whole wheat flour can be used in this recipe
Hi! These look amazing, I’m going to try this recipe tomorrow. I’m Just wondering if you’ve ever added any more liquid to the recipe or found it too dry when mixing? I’ve made similar recipes that have called for apple sauce.
Hi Emily, the batter will be really thick, but I have never found they were dry and I’ve been making these muffins for a very long time