Fuel-to-Go Muffins
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Serves: 14 large muffins
 
Ingredients
  • 2 cups whole wheat pastry flour or white wheat flour
  • ⅔ cup sugar
  • 1 Tbsp cinnamon
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup raisins
  • ¼ cup dried apricots, diced
  • 2 cups grated carrots
  • 1 apple, cored and shredded
  • 3 eggs
  • 8 oz can crushed pineapple
  • ⅔ cups olive oil
  • 1 tsp vanilla
  • ½ cup sunflower seeds
  • ½ cup pumpkin seeds
  • ¼ cup chia seeds
Instructions
  1. Preheat oven to 350 degrees F. Line a muffin tin with liners or mist with nonstick cooking spray; set aside.
  2. In a large bowl, mix together flour, sugar, cinnamon, baking powder, and salt. Stir in the raisins, dried apricots, carrots, and apple; mix to combine.
  3. In separate bowl, gently whisk the eggs. Add the crushed pineapple, olive oil, and vanilla; whisk well. Add wet mixture to the flour mixture and stir until just combined. Stir in the sunflower seeds, pumpkin seeds, and chia seeds.
  4. Fill muffin wells until heaping and baking for 34-38 minutes or until tops are browned.
Notes
Recipe slightly adapted from Art and the Kitchen
Nutrition Information
Serving size: 1 large muffin Calories: 328 Fat: 17.0 Carbohydrates: 38.9 Sugar: 19.7 Sodium: 219 Fiber: 6.6 Protein: 6.6 Cholesterol: 45
Recipe by Prevention RD at https://preventionrd.com/fuel-to-go-muffins/