Go Back
–+ servings
Fuel to Go Muffins

Fuel to Go Muffins

No ratings yet
These Fuel to Go Muffins provide lasting energy, heart-healthy fats, protein, and fiber, making them a smart, portable choice for breakfast, snacks, or post-workout fuel. Batch prep and freeze for maximum convenience!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, muffin
Cuisine: American
Calories: 157
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup whole wheat flour or gluten-free blend/almond flour for GF option
  • 1 cup rolled oats certified gluten-free if needed
  • 1/4 cup ground flaxseed
  • 2 tbsp chia seeds
  • 2 tbsp pumpkin seeds pepitas
  • 2 tbsp sunflower seeds
  • 1/2 cup coconut sugar or date sugar or use 1/3 cup maple syrup or mashed ripe banana for less sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 large eggs or 2 flax eggs for vegan: 2 tbsp ground flaxseed + 5 tbsp water, mixed and rested 5 min
  • 1 cup unsweetened applesauce or mashed ripe banana
  • 1/2 cup plain Greek yogurt or coconut yogurt for dairy-free/vegan
  • 1/3 cup olive oil or melted coconut oil
  • 1 cup grated zucchini or carrot squeeze out excess moisture
  • 1/2 cup grated apple or pear
  • 1/2 cup fresh or frozen blueberries or raspberries optional
  • 1 tsp vanilla extract

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Grater or food processor (for vegetables/fruit)
  • Measuring cups and spoons
  • Muffin tin (12-cup standard size)
  • Paper or silicone muffin liners (optional)
  • Spatula or Wooden Spoon
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease.
  2. In a large bowl, whisk together flour, oats, flaxseed, chia seeds, pumpkin seeds, sunflower seeds, baking soda, baking powder, salt, and cinnamon.
  3. In a medium bowl, whisk eggs (or flax eggs), applesauce/banana, yogurt, oil, vanilla, and sugar/syrup until well combined.
  4. Add grated zucchini/carrot and apple/pear to the wet mixture and stir.
  5. Combine wet and dry ingredients until just mixed. Gently fold in berries if using.
  6. Divide batter evenly among muffin cups (they’ll be quite full).
  7. Bake 22–25 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 157kcalCarbohydrates: 23gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 0.3mgSodium: 126mgPotassium: 171mgFiber: 5gSugar: 0.4gVitamin A: 4IUVitamin C: 0.1mgCalcium: 49mgIron: 2mg

Notes

Storage

  • Countertop: 2–3 days in airtight container
  • Refrigerator: 5–7 days
  • Freezer: Up to 3 months (wrap individually, store in freezer bag)

Customization Tips

  • Gluten-Free: Use certified GF oats and flour blend.
  • Vegan: Use flax eggs and coconut yogurt.
  • Nut-Free: Stick with seeds; avoid almond flour if allergic.
  • Fruit/Vegetable Swaps: Use grated sweet potato, pumpkin, or beet; swap berries as desired.
  • Hidden Veggies: Puree or finely grate for picky eaters.

Tried this recipe?

Let us know how it was!