Lemon Cream Pie Mini Muffins

³ Description

Moist and dangerously poppable!

² Ingredients

•  1/2 serving (serving = 1/2 cup dry) Quaker Old Fashioned Oats
•  2 serving (serving = 1/4 cup) Bob's Red Mill Almond Meal Flour
•  1 serving (serving = 2 tbsp) Let's Do Organic Organic Coconut Flour
•  1/2 serving (serving = 1 level scoop) Cellucor Cor-Performance Whey
•  1/2 serving (serving = 8 oz) Chobani 0% Plain Greek Yogurt
•  3/4 serving (serving = 1/2 cup) Publix Unsweetened Applesauce
•  0.125 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Original
•  4 large Egg White
•  2 serving (serving = 1 packet) Sugar in the Raw Stevia in The Raw (Packet)
•  1/2 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
•  15 serving (serving = 2-4 drops) Whole Foods Market Liquid Stevia Drops
•  3/4 tsp Vanilla Extract
•  1 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
•  1 serving (serving = 1 bar) Quest Lemon Cream Pie Protein Bar

q Directions

To make the muffins, preheat the oven at 350F. Then grind 1/4 cup raw old fashioned rolls oats into a flour. Then add 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 extract (not the vanilla, as listed), 1 tsp butter extract (not the vanilla, as listed), and 1/2 tsp vanilla extract. 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.

For the lemon cream icing, mix 1/2 cup plain Greek yogurt, 3/4 tsp vanilla extract, and 30-40 lemon stevia drops. Top the muffins.

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