Glutenfree & vegan sweet potato muffins with teff, tahini and orange
These tasteful muffins are a wholesome treat, made from pre-cooked sweet potato. The natural sweetness of the sweet potato is complemented by the rich, earthy flavor of brown teff flour, creating a muffin that’s as nutritious as it is delicious. The addition of fresh orange zest and orange juice brings a bright citrusy lift, while coconut flower sugar adds a touch of natural sweetness. Tahini and coconut oil offer a silky, nutty richness, making each bite a perfect balance of flavor and texture. Ideal for breakfast or a midday snack, these muffins are a nourishing and satisfying choice.
What is teff?
Teff is a tiny glutenfree grain (the size of poppy seeds) that originates from Ethiopia and Eritrea, where it has been grown for thousands of years. Teff is very rich in nutrients. It contains complex carbohydrates with slowly digestible starch and valuable amino acids like lysine. Teff is also a good source of essential fatty acids, fiber, minerals (especially calcium and iron), and phytochemicals such as polyphenols and phytates (source: Addis Abeba University).
How to bake with teff?
Teff is a light grain and it can create smooth textures. In this recipes it brings a bit of air to the mashed sweet potatoes. The taste is a bit nutty and combines very well with tahin.
Ingredients
- Sweet potato – pre-cooked either by steaming in cubes or grilled in the oven in the skin.
- Teff – I used brown teff four.
- Tahini – be sure to take a moist paste, and even then, not the hard parts stuck on the bottom of your jar.
- Coconut flower sugar – Besides the brown teff, the sugar is why these rolls are a bit darker than rolls with white sugar.
- Oranges – You need the zest and the juice. For the zest you might have enough with one orange. Because you eat the zest be sure to buy biological and clean the orange with baking soda. For the juice you’ll probably need just an bit more than one orange.
- Baking powder – please use corn + aluminum free powder (not baking soda).
FAQ’s
Yes, the muffins are vegam: they don’t have eggs, dairy nor honey.
Yes, sweet potato is a healing food and teff is a filler. But they do contain fat and oil in the form of tahini and coconut oil. One muffin contains a tablespoon of tahini and 1/3 spoon of coconut oil and with that about 13 grams of fat. So best no to eat them if you eat fatfree and avoid them early in the day or when you are on a 369.
It’s a fillerfood like glutenfree oats and millet (source: Brainsaver book, Chapter 41).
No, teff is a grain and grains are not eaten on a paleo diet.
Sweet potato muffins with teff, tahini and orange
This recipe may contain
affiliate linksEquipment
- oven at 430F or 220C
- graters/zester
- bowl
- fork
Ingredients
- ½ cup (110 g) sweet potato puree, pre-cooked or steamed
- ½ cup (75 g) brown teff flour
- ¼ cup (30 g) coconut flower sugar
- 3 tablespoons tahini
- 1 tablespoon coconut oil
- ⅜ cup orange juice
- 1 tablespoon orange zest
- 2 teaspoons baking powder (corn + aluminum free)
Instructions
- Wash, grate and zest the orange(s) and then squeeze the juice out. Use a smal sized grater and be sure not to include the white layer underneath.
- Preheat the oven at 430F or 220C.
- Mix the teff with the baking powder.
- Mash in the sweet potato.
- Add the tahini, coconutoil, orange juice and zest and coconut flower sugar. Mix.
- Add to the baking cups and put in the oven for 25 minutes.
Did you make these muffins or do you have any questions? Just leave a comment!