Lemon Cream Pie Mini Muffins

I baked some lemon cream pie mini muffins with a lemon cream icing with my new quest bars! I'm not sure why I've been wanting lemon a lot lately but I'm not complaining. The first time I attempted these, they were dry and I was soo bummed because I have a craving for a particular soft texture. So I tried again and tweaked the recipe and these are amazinggggg!! Dangerously poppable and hard to quit eating.Lemon Cream Pie Mini MuffinsMakes: 24 mini muffinsMuffin Base

• 1/4 cup raw old fashioned rolls oats
• 1/2 cup almond meal
• 2 tbsp coconut flour
• 1/2 scoop vanilla whey protein
• 1/4 cup plain Greek yogurt
• 2 tbsp unsweetened almond milk
• 6 tbsp unsweetened applesauce
• 4 egg whites
• 2 stevia packets
• 1/2 tsp baking powder
• 40 lemon stevia drops
• 1 tsp lemon extrac
• 1 tsp butter extract
• 1/2 tsp vanilla extract
• 1 lemon cream pie quest bar

Lemon Cream Icing (Optional)

• 1/2 cup plain Greek yogurt
• 3/4 tsp vanilla extract
• 30-40 lemon stevia drops

First preheat the oven to 350F. Grind the oats into a flour. Then add the remaining muffin ingredients (except for the quest bar). Blend again. Pour into a sprayed mini muffin pan, forming 24 muffins. Slice 1 lemon cream quest bar into 24 pieces and place one piece in the center of each muffin. Bake at 350F for 11-13 minutes.Make your optional  icing by mixing the greek yogurt, vanilla extract, and lemon stevia. Top the muffins.For one muffin without icing: 28 calories; 1 g fat, 2 g carbs (1 g fiber), 2 g protein