Preheat oven to 180 degrees C. Once hot, roast the pecans for 15 minutes. When the nuts have cooled down, roughly chop them and the chocolate and set aside.
Whisk together the bread flour, rye flour, baking powder, sugar and salt.
In another bowl, combine the sunflower oil and milk, then add to the flour mixture
In another bowl, combine the sunflower oil and milk, then add to the flour mixture.
Stir in the food dye, then fold through the chocolate chips and pecan nuts.
Scoop into muffin cases and bake for 30 minutes. Enjoy!
Teri's gluten-free blue blueberry muffins are not only delicious for breakfast or a snack, but they'll also teach you interesting things about your gut!
Emilie’s vegan muffins are a gluten-free, healthful option, free of refined sugar. Bake them today for a tasty treat to learn more about your gut microbiome.