Fuel to Go Muffins are tasty little powerhouses packed with seeds, nuts, and oats! They’re perfect for a quick breakfast or a snack on the go.
I love grabbing one of these muffins when I’m rushing out the door. They keep me full and happy! Plus, who can resist a soft muffin? 😋
Key Ingredients & Substitutions
Self-Raising Flour: This is essential for fluffy muffins. If you only have all-purpose flour, you can easily make your own by mixing in baking powder (1 cup all-purpose flour + 1.5 tsp baking powder).
Seeds & Nuts: I love the crunch pumpkin and sunflower seeds bring! If you have nut allergies, feel free to swap the walnuts for more seeds or even shredded almonds.
Dried Fruits: Cranberries add a nice tartness. If raisins aren’t your thing, use any dried fruit you prefer, like apricots or even chocolate chips for a sweeter treat!
Dairy Alternatives: For a dairy-free version, almond milk or oat milk work great in place of regular milk, and coconut yogurt is a lovely substitute for yogurt.
How Do I Get My Muffins to Rise Perfectly?
Getting perfect muffin rise can be tricky. The key is to mix wet and dry ingredients just until combined. Overmixing can lead to dense muffins. Here’s how to do it:
- Gently fold the wet mixture into the dry ingredients with a spatula.
- Mix in a circular motion, and stop as soon as no dry bits remain.
- Fill the muffin cups 3/4 full for a nice dome shape.
Also, make sure your oven is preheated for even baking. This little detail really impacts how your muffins turn out!
Fuel to Go Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups self-raising flour
- 1/4 cup rolled oats
- 1/3 cup sunflower seeds
- 1/4 cup walnuts, chopped
- 1/4 cup pumpkin seeds
- 1/4 cup desiccated coconut
- 1/4 cup dried cranberries or raisins
- 1/4 cup raw sugar or brown sugar
Wet Ingredients:
- 1 cup low-fat milk or dairy-free alternative
- 2 tablespoons plain yogurt or dairy-free yogurt
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup sunflower oil or melted coconut oil
How Much Time Will You Need?
This delicious recipe requires about 15 minutes of prep time and 20–25 minutes of baking time. Including cooling time, you’ll need about 45 minutes in total from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
Begin your baking adventure by preheating your oven to 180°C (350°F). While it warms up, grease or line a 12-hole muffin tin with paper cases to keep the muffins from sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the self-raising flour, rolled oats, sunflower seeds, chopped walnuts, pumpkin seeds, desiccated coconut, dried cranberries (or raisins), and raw sugar. Give them a good mix with a whisk or spoon until everything is evenly distributed.
3. Prepare the Wet Ingredients:
In another bowl, whisk together the milk, yogurt, egg, vanilla extract, and sunflower oil until you have a smooth mixture. This brings all the wet components together nicely!
4. Combine Wet and Dry Ingredients:
Now, pour the wet mixture into the bowl with the dry ingredients. Stir gently using a spatula or wooden spoon until just combined. Be careful not to overmix, because that can make your muffins tough—aim for a few lumps to keep them tender and fluffy.
5. Fill the Muffin Tin:
Next, divide the batter evenly among the muffin cups, filling them about three-quarters full. This allows them room to rise without overflowing!
6. Bake the Muffins:
Pop your muffin tin into the preheated oven and bake for 20–25 minutes. Keep an eye on them! They’re ready when a toothpick poked into the center comes out clean and the tops are golden brown.
7. Cool the Muffins:
Once baked, take them out of the oven and let them cool in the tin for about 5 minutes. Then, carefully transfer the muffins to a wire rack to cool completely. This helps them keep a nice texture!
8. Enjoy and Store:
Now for the best part—enjoy your Fuel to Go Muffins with a lovely cup of tea or coffee! If you have leftovers (which is a big if because these are delicious), store them in an airtight container for up to 3 days, or freeze them for a longer treat later.
These muffins are rich in nuts, seeds, and oats, making them nutrient-dense and perfect for on-the-go energy. Happy baking!
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Can I Use Gluten-Free Flour for This Recipe?
Absolutely! You can substitute the self-raising flour with a gluten-free all-purpose blend. Just ensure the blend contains a binding agent like xanthan gum for the best texture.
How Do I Sweeten These Muffins Naturally?
If you prefer a natural sweetener, you can substitute the sugar with honey or maple syrup. Use about 1/3 cup of honey or 1/4 cup of maple syrup, but reduce the milk slightly to maintain the moisture balance.
Can I Add Other Ingredients or Change the Nuts/Seeds?
Definitely! Feel free to customize your muffins by adding ingredients like chia seeds, flaxseeds, or chopped dark chocolate. Just keep the same total amount of dry ingredients for the best results!
How Should I Store These Muffins?
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them individually wrapped in plastic wrap or in a freezer bag for up to 3 months. Just thaw them overnight in the fridge or pop them in the microwave for a quick snack!