Fuel to Go Muffins

Whole grain muffin with nuts and seeds on a blue floral plate. The muffin has a golden-brown top and a rustic, hearty texture.

Course: Breakfast, Healthy Snack

Cuisine: Canadian

Keyword: fuel to go muffins, muffins, healthy muffins

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Calories: 389kcal

Author: Laureen King

Fuel to Go Muffins are loaded with healthy ingredients and pack a ton of flavour.

Print Recipe

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.

Video

Notes

I bake using a convection oven, for a non-convection oven the baking time may take a bit longer. A toothpick when inserted in the center should come out with a few crumbs. (not wet)

Nutrition