Fuel to Go Muffins
I have been making my Fuel to Go Muffins for over 20 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 whole wheat flour. Try them once and you will have everyone begging you to make more.
These muffins were 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.
Another nutritionally dense recipe my son loved while he was training was homemade Fuel to Go Bars.
My son is allergic to nuts, so I add protein content with hemp seed and chia seeds. I use multigrain flour as it adds great taste and a nice crunch to the muffins, but 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.
Healthy Ingredients for Making these Muffins
These muffins are made using pumpkin, sunflower, chia and hemp seeds and a dried fruit mixture of cranberries, blueberries and raisins. Adding to the incredible, wholesome flavour is fresh grated carrots, apples and pineapple.
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 these muffins. Now if only someone would do this for me, and wash the dishes after!
Steps for making these healthy muffins
Mix together flour, sugar, cinnamon, baking powder and salt in a large bowl. Add the crushed pineapple, carrots, and apple.
Add the seeds, dried fruit, and coconut. Blend everything together until well combined.
In a separate bowl, whisk together the eggs, vanilla and oil
Add the egg mixture to the batter and combine until dry ingredients are coated. This batter will be very thick.
Scoop the batter heaping full into paper lined muffin pan.
Bake at 350ºF for 30-35 minutes. Top should look golden brown and crisp.
More Muffin recipes
Homemade muffins are great for breakfast on the go or anytime snacks. These are some of my family’s favourites.
Fuel to Go Muffins
Video
Ingredients
- 2 cups multi grain flour or whole wheat 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 dried fruit to equal 1 1/2 – 2 cups
- 2 cups grated carrots medium grate (not fine)
- 1 apple shredded medium grate (not fine)
- 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 the dried fruit, coconut, seeds, raisins, crushed pineapple, apple and carrots. Stir to combine.
- In a separate bowl whisk the eggs with the oil and vanilla.
- Combine the egg mixture with the dry ingredients and blend well. This batter will be very thick.
- Line muffin tin with paper baking cups.
- Scoop the batter heaping full into the baking cups, dividing equally.
- Bake at 350º F for 30-35 minutes. The tops should be golden brown and crispy looking.
Notes
Nutrition
What could you substitute for the sugar? Honey? Applesauce?
Hi Mary, I can’t really say as I haven’t either this recipe.
Hi, i only can find a mix grain bread flour. Is this flour going to be ok? Thanks
Hi Albina, yes that should work well.
Has anyone made these with gluten free flour? If so how did they turn out? Or what other gluten-free multigrain flours are there to try? The
Hi Kathleen, I have made them with gluten free flour and they turned out wonderful. It was a mix I bought at our local organic grocer.
Thank you for this great recipe. I tried them with Bob’s Red Mill Gluten free all-purpose baking flour. My family loved them.
Cheers, Brett J
Do you have the nutritional breakdown for these?
Updated to include nutritional count. I usually make 12 muffins so the calorie count would be higher.
These are delicious! The batter is very thick, not super wet but the muffins are nice and moist. Really great flavour and very filling. They make a perfect on the go breakfast.
Thanks Amanda, yes the batter is very thick but bakes up beautifully with moist muffins.
Amazing recipe! We just followed it exactly as described and came out delicious. The crunchiness of the seeds with the moist of the pineapple and coconut oil (I used as a vegetable oil) were so perfect. Its moist inside and crunchy outside – fantastic!
Thank you Alessandra. I appreciate you taking the time to leave a comment. These are my all-time favourite muffins.
Has anyone tried subbing the sugar for Maple Syrup? I’ve (unfortunately!) just come across this recipe and CAN’T WAIT to try them!
Tried these muffins today. They are high carb for a Diabetic, but figured if this is the meal they would work. Used chopped dates for one of the dried fruits so figured that would be sweet enough with out the sugar. Also made a mix of soft whole wheat f lour, rye flour, rolled oats and coconut flour that I had on hand.
Have to limit them, but each is a meal.
These are great muffins. As another user commented that they used kodiak cakes waffle mix, I used the mix instead of whole grain flour, came out great. Also I reduced the sugar to 1/4 cup coconut sugar, 11/2 cup of dried fruit to 1/4 cup of raisins, also skipped the oil entirely but increased 1 grated apple to 3 grated apple. The muffins tastes great and keeps me fuller longer. Can’t wait to eat them tomorrow morning for breakfast with a side of smoothie.
Love these muffins. Sugar not required!
Thank you Lisa
Lisa, do you completely cut out the sugar and it turns out the same? Any replacement? Thanks!