Fuel to Go Muffins

Mornings can be hectic, and the last thing I have time for is preparing a meal. I like the concept of grab-and-go. That is why muffins make for an easy breakfast. Although, sometimes eating a muffin is basically like eating a cupcake...sweet and not so good for you. Not that I'm complaining, because I love a good chocolate chip muffin from time to time, but I would prefer to start the day on a slightly healthier note. These muffins do just that. They are chock-full of healthy fruit and seeds that give you the energy you need to power through your day, or at least until lunch time!


2 cups Whole Wheat Flour
2/3 cup Sugar
1 tablespoon Cinnamon
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 cup Raisins (I used dried cranberries instead)
1/4 cup Dried Apricots, diced
2 cups Grated Carrots
1 Apple, cored and shredded
3 Eggs
8 ounce can Crushed Pineapple
2/3 cup Olive Oil
1 teaspoon Vanilla
1/2 cup Sunflower Seeds
1/2 cup Pepitas
1/4 cup Chia Seeds


In a large bowl, mix together the flour, sugar, cinnamon, baking powder, and salt. Stir in the raisins, apricots, carrots, and apple and mix to combine. In a separate bowl, whisk the eggs and add the crushed pineapple, oil, and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined. Stir in the sunflower seeds, pepitas, and chia seeds. Line a muffin tin with liners and fill the wells until heaping with mixtrue. You should be able to get about 14-16 muffins. Bake at 350 degrees for 34-38 minutes, or until the tops of the muffins are golden brown.