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  • Writer's picturecoffeeandwoodsmoke

shades of silver (and sweet potato chocolate chip muffins)

and just like that, two more seasons have come and gone. the sweet summer, sunlit and green; the fall, golden and resplendent.

the mornings of late: darker now as we spin away from the sun, darker now for the clouds of grey mist suspended low in a heavy sky. as the curtains rise, they reveal snowfall in the high elevations. sunlight, when it peeks through the clouds, cuts through the atmosphere a pale silver; the rich light of autumn having given way, already.

the air outside crisp, clean, laced with cold and woodsmoke. inside, spices warm–cinnamon, ginger, cloves–waft from the stovetop and oven. the season of cozy is upon us.

Sweet Potato Chocolate Chip Muffins Total Time: 35 minutes Makes: 12 muffins


  1. 1 C roasted sweet potato (flesh only, no skin)*

  2. 1/2 C olive oil

  3. 1/2 C full-fat, canned coconut milk

  4. 1/2 C real maple syrup

  5. 1 tsp vanilla extract

  6. 1 C (120 g) gluten-free oat flour

  7. 1 C (160 g) sweet rice (mochiko) flour

  8. 2 Tbsp (15 g) tapioca flour

  9. 2 tsp ground cinnamon

  10. 1 tsp ground ginger

  11. 1/8 tsp ground cloves

  12. 2 tsp baking powder

  13. 2 tsp baking soda

  14. 1/2 tsp flaky sea salt

  15. 3/4 C vegan dark chocolate chips or chunks

* To roast a sweet potato, place it directly on the oven rack in a 400°F for about one hour, until the flesh pierces easily with a fork. Cool before handling.

To prepare:

  1. Preheat oven to 350°F.

  2. Line a muffin tin with paper liners.

  3. In a medium bowl, whisk together the sweet potato, olive oil, coconut milk, maple syrup, and vanilla extract until smooth.

  4. In a large bowl, sift together the oat flour, sweet rice flour, tapioca flour, cinnamon, ginger, cloves, baking powder, baking soda, and sea salt.

  5. Make a well in the middle of the dry ingredients and add the wet. Stir until fully combined.

  6. Fold in the chocolate chips.

  7. Divide the batter equally between the 12 muffin cups.

  8. Bake for 20-25 minutes, until a toothpick in the center of a muffin comes out clean.

  9. Cool on a baking rack, and store cooled muffins in an airtight container at room temperature for up to three days, or in the freezer for up to three months.

  10. Enjoy!

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