Strawberry Rhubarb Muffins (GF/DF)

I found a recipe for Blueberry Muffins, but had strawberries and rhubarb to use--so I changed the recipe a bit and the muffins were DELICIOUS!

Strawberry Rhubarb Muffins
1 Egg
1 Egg white
1 cup Milk Substitute (I used coconut milk which worked great)
1/2 cup Canola Oil
3/4 cup Rhubarb
1/2 tsp Cinnamon
2 cups GF flour (I used Pamela's Baking and Pancake Mix)
2 tsp Xanthan gum
1/3 cup Brown Sugar, packed
1 Tbsp + 1 tsp Baking Powder
1 tsp Salt (optional)

Topping:
1/4 cup Brown Sugar, packed
1/4 cup Chopped Pecans (optional--I left these out)
1/2 tsp Cinnamon

Preheat Oven to 350 degrees and grease bottoms of the muffin tins.
Beat eggs, stir in milk, oil and fruit. Stir in cinnamon.
In separate bowl, combine dry ingredients. Mix into wet ingredients until moistened.
Fill muffin tins 2/3 way full and top with toppings!
Bake for about 20 minutes and ENJOY! :)