Muffins make a great light breakfast item or a mid-day snack, but more often than not they’re full of fat and sugar (which isn’t really what you want from your breakfast!).

Fairing Well is a healthy food blog created by Jessie who’s based in Denver. Not only is the blog beautiful to feast your eyes upon, the recipes are delicious and mostly vegan – rich in fibre, fruit and vegetables and lots and lots of coconut oil.

When I first saw the recipe for butternut squash muffins I was unsure but the muffins and perfectly balanced with sweetness and a nuttiness from the wholemeal flour. What’s even better is the muffins have no added sugar, the sweetness is provided by the roasted butternut squash and maple syrup…a healthy breakfast muffin!

The oaty topping is crunchy and nutty which makes a nice contrast to the soft, moist muffin.


The link to the recipe can be found here but below is the list of ingredients translated into English with my slight changes:

150g butternut squash puree
2 tbsps. coconut oil, melted
4 tbsps. maple syrup
4 tbsps. soya milk
1/2 tsp. vanilla essence
1/4 tsp. bicarbonate soda
1 tsp. baking powder
Pinch of salt
1/2 tsp. cinnamon
1/4 tsp. ground ginger
115g wholemeal flour
50g dried cranberries


20g oats
50g chopped pecans
Pinch of salt
Pinch of cinnamon
2 tsp. maple syrup
1 tsp. coconut oil, melted