Fuel on the RUN Muffins
Updated: Apr 18, 2019
Looking for something to eat in the morning before a run or workout? This muffin is PACKED with nuts, and seeds, and nutrient dense ingredients that will fuel your busy lifestyle and prevent "runger" you know, that moment when you're running and you realize you are hungry...the worst!
Click HERE to watch the full video as aired on Global TV Morning show!
There are 2 options for this recipe. The first option is to use the below recipe and make the muffins "from scratch" with whole ingredients, or there is always a shortcut! Here is a time saving tip: use pre-packaged bran-muffin mix, and prepare it according to the package directions, keep of the "add-ins" below and you have a nutritious muffin that is wayyyy better than the original muffin mix you started with.
2 cups whole wheat
3/4 cup brown sugar
1 tbsp cinnamon
2 tsp baking powder
1/2 tsp salt
1/3 cup vegetable oil
All of the delicious "add-in's"
1/2 cup shredded coconut
1 1/2 cups dried fruit (raisins, cranberries, blueberries, dates- whatever you'd like)
1 cup grated carrot
1 apple shredded
8 oz can crushed pineapple drained really well to remove most of the liquid
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
¼ cup chia seeds
¼ cup hemp seeds
Mix together flour, sugar, cinnamon, baking powder and salt in a large bowl OR prepare muffin mix package per directions and stir in toppings.
Add dried fruit, coconut, seeds,raisins, crushed pineapple, apple and carrots. Stir to combine.
In separate bowl whisk eggs with oil and vanilla.
Combine this mixture with dry ingredients and blend well, see the picture below, it will be really thick and that's how you want it!
5. Fill 12 cupcake baking cups heaping full or 16 regular size muffins.
6. Bake at 350 degrees for 30-35 minutes. Tops nicely browned and tops crusty looking.
These powerhouse muffins can be stored in the refrigerator x 1 week or wrap them individually and freeze them in an airtight container for up to 3 months! These are a must have on hand at all times!