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Blueberry Rhubarb Muffins for My Mom on Mother’s Day

yield: 14 total time: 32 minutes

Ingredients

2 eggs
1 cup coconut milk full-fat caned
1/3 cup pure maple syrup
2 teaspoons vanilla extract
2/3 cup rhubarb chopped into small pieces, 1 stalk
1 cup frozen blueberries
2 cups gluten free all purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt

Nutrition

Calories : 170 calories
Carbohydrate : 12 grams
Cholesterol : 30 milligrams
Fat : 5 grams
Fiber : 1 grams
Protein : 20 grams
SaturatedFat : 4 grams
Sodium : 310 milligrams
Sugar : 7 grams

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