Fuel to Go Muffins are the perfect grab-and-go snack! Packed with oats, fruits, and nuts, these muffins give you a tasty boost that keeps you energized throughout your day.
These little bites are super easy to make, and I love that I can customize them with my favorite fruits. Plus, they are great for breakfast or an afternoon pick-me-up! 😋
Key Ingredients & Substitutions
Rolled Oats: The base of these muffins, rolled oats give them great texture and fiber. If you don’t have rolled oats, quick oats can work too, but they might make the muffins a bit softer.
Whole Wheat Flour: This adds a nutty flavor and extra nutrients. If you prefer a lighter muffin, all-purpose flour is a good substitute. You could also try almond flour for a gluten-free option.
Applesauce: Used as a natural sweetener and moisture source, applesauce also makes these muffins healthier. If you’re out, you can substitute with mashed ripe bananas or even yogurt.
Nuts: Pecans or walnuts provide crunch and healthy fats. If you have nut allergies, try seeds like pumpkin or sunflower seeds instead!
Dried Fruits: Raisins or cranberries add sweetness. Feel free to use any dried fruit you like, such as chopped dates or apricots for a different twist.
How Can You Make Sure Your Muffins Rise Perfectly?
Getting the right rise on your muffins is key to their texture. Make sure your baking powder and baking soda are fresh for the best results. Follow these steps to achieve fluffy muffins:
- Combine dry ingredients well before adding wet ones. This ensures even distribution of leavening agents.
- Don’t overmix when combining wet and dry ingredients. Stir until just combined to keep the muffins light.
- Fill your muffin cups only about 3/4 full. This gives them room to rise without overflowing.
Following these tips will help you achieve perfectly risen, delicious Fuel to Go Muffins every time!
Fuel to Go Muffins
Ingredients You’ll Need:
- 2 cups rolled oats
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 cup brown sugar or maple syrup
- 1 cup unsweetened applesauce
- 1/2 cup milk (dairy or plant-based)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup chopped nuts (pecans or walnuts)
- 1/2 cup raisins or dried cranberries
- 1 medium banana, mashed
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake, for a total of around 40-45 minutes. These muffins are quick to whip up and perfect for meal prep!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). This ensures the muffins bake evenly. Lightly grease your muffin pan or line it with paper liners to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, salt, ground cinnamon, and brown sugar or maple syrup. Stir well to make sure everything is evenly mixed.
3. Combine the Wet Ingredients:
In another bowl, whisk together the unsweetened applesauce, milk, egg, vanilla extract, and the mashed banana until you have a smooth mixture. This will add moisture and sweetness to your muffins!
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently just until everything is combined. It’s okay if there are a few lumps—overmixing can make the muffins tough!
5. Add Mix-ins:
Fold in the chopped nuts and raisins (or dried cranberries) carefully, ensuring they are evenly distributed throughout the batter.
6. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each one about 3/4 full. This gives them room to rise without overflowing.
7. Bake the Muffins:
Place the muffin pan in the preheated oven and bake for 20-25 minutes. Keep an eye on them! They’re done when a toothpick inserted in the center comes out clean.
8. Cool and Enjoy:
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious, homemade Fuel to Go Muffins!
These muffins are not just tasty; they are also nutritious, making them perfect for breakfast or an on-the-go snack. Enjoy! 🎉
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Can I Substitute the Applesauce?
Absolutely! If you don’t have applesauce on hand, mashed ripe bananas or plain yogurt work great as substitutes. They both provide moisture and a subtle sweetness.
How Do I Make These Muffins Vegan?
To make these muffins vegan, replace the egg with a flax egg (mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes to thicken) and use a plant-based milk, like almond or oat milk.
Can I Freeze the Muffins?
Yes! These muffins freeze well. Just let them cool completely, then place them in an airtight container or freezer bag. They can be frozen for up to 3 months. To enjoy, thaw at room temperature or warm them in the microwave!
What Other Mix-ins Can I Use?
The beauty of these muffins is their versatility! You can add chocolate chips, coconut flakes, or different dried fruits like apricots or figs. Get creative with your favorite flavors!
