Gluten and Dairy Free Rhubarb Muffin

Muffin batter Ingredients
1/2 cup melted coconut oil (you can use melted butter or another oil if you prefer)
1 egg
1 cup white sugar (take 1 tbsp out and put aside for the rhubarb topping)
1/2 cup brown sugar
1/2 tsp vanilla
1 cup coconut milk (you can use any type of milk you want)
1 tsp xanthan gum
1 tsp baking powder
1 cup brown rice flour
1 cup corn starch ( take 1 tbsp out and put aside for the rhubarb muffins, ignore if you are making apple or chocolate)
1/4 tsp salt
1/4 tsp cinnamon
2-3 cups of chopped rhubarb

Instructions
1. Combine 1 egg, melted coconut oil and the sugars in a bowl. Add coconut milk and vanilla, mix well.
2. Add the brown rice flour, corn starch, salt, baking powder and xanthan gum. Mix well. You can use a whisk to get the lumps out.
3. mix the reserved corn starch with the chopped rhubarb.
4. incorporate the chopped rhubarb into the muffin batter.
5. scoop the muffin batter into lined muffin tins.
6. mix 1/4 tsp cinnamon with the reserved 1 tbsp of sugar. Sprinkle on top of the muffins
7. Bake at 350 degrees Fahrenheit for aprox 20-25 mins